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_55683": {
"type": "attachments",
"id": "bayareabites_55683",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "55683",
"found": true
},
"parent": 55682,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/empanadas_custom-da1aa10c6238e27d04f01939abe0478247e9a8a4.jpg",
"width": 200,
"height": 250
}
},
"publishDate": 1359601700,
"modified": 1359601700,
"caption": null,
"description": "For chef and restaurateur Jose Garces, watching football on television as a boy also meant snacking on his mother's homemade empanadas.",
"title": "For chef and restaurateur Jose Garces, watching football on television as a boy also meant snacking on his mother's homemade empanadas.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_55333": {
"type": "attachments",
"id": "bayareabites_55333",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "55333",
"found": true
},
"parent": 55331,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/Sugar.jpg",
"width": 248,
"height": 140
}
},
"publishDate": 1359173033,
"modified": 1359173033,
"caption": "Sugar. Getty Images",
"description": null,
"title": "Sugar",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_55057": {
"type": "attachments",
"id": "bayareabites_55057",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "55057",
"found": true
},
"parent": 55056,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/tomatoes-20ef25b77b6ea20f6d3b014b71a007bd2da9bc73.jpg",
"width": 200,
"height": 149
}
},
"publishDate": 1358986342,
"modified": 1358986342,
"caption": null,
"description": "Boxes of tomatoes are for sale in an open air market in Immokalee, Fla.",
"title": "Boxes of tomatoes are for sale in an open air market in Immokalee, Fla.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_55023": {
"type": "attachments",
"id": "bayareabites_55023",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "55023",
"found": true
},
"parent": 55022,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/milkphoto-2f3245a648eeabc0c530f2390e0ccb14d69bbfc6.jpg",
"width": 200,
"height": 149
}
},
"publishDate": 1358964718,
"modified": 1358964718,
"caption": null,
"description": "This 5-foot plexiglass piece of art resembling a freshly poured glass of milk sits near the door at Dairy Farmers of America headquarters in Kansas City, Mo.",
"title": "This 5-foot plexiglass piece of art resembling a freshly poured glass of milk sits near the door at Dairy Farmers of America headquarters in Kansas City, Mo.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54949": {
"type": "attachments",
"id": "bayareabites_54949",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54949",
"found": true
},
"parent": 54946,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/johnmackey248x140.jpg",
"width": 248,
"height": 140
}
},
"publishDate": 1358830210,
"modified": 1358830210,
"caption": "John Mackey, CEO of Whole Foods, speaks while surrounded by Whole Foods employees during a news conference on Capitol Hill, December 9, 2008 in Washington, DC.",
"description": "John Mackey, CEO of Whole Foods, speaks while surrounded by Whole Foods employees during a news conference on Capitol Hill, December 9, 2008 in Washington, DC.",
"title": "johnmackey248x140",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54632": {
"type": "attachments",
"id": "bayareabites_54632",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54632",
"found": true
},
"parent": 54631,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/ap070824016201-1-c476bfe9dd721e6a1c72b80b01f224704baf0b0e.jpg",
"width": 200,
"height": 149
}
},
"publishDate": 1358367792,
"modified": 1358367792,
"caption": null,
"description": "Whole Foods has more than 300 stores and continues to expand.",
"title": "Whole Foods has more than 300 stores and continues to expand.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54409": {
"type": "attachments",
"id": "bayareabites_54409",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54409",
"found": true
},
"parent": 54400,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/ramenshop400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1357934998,
"modified": 1357934998,
"caption": null,
"description": null,
"title": "ramenshop400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54199": {
"type": "attachments",
"id": "bayareabites_54199",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54199",
"found": true
},
"parent": 54198,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/binge-drink_wide-de4a2d5ce7ef6797285a524b29c4e97532800b3b.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1357700575,
"modified": 1357700575,
"caption": null,
"description": "A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking.",
"title": "A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_54145": {
"type": "attachments",
"id": "bayareabites_54145",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "54145",
"found": true
},
"parent": 54144,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/gettyimages_3239329_wide-605fd9797096d577cf057780527b30b676d550c9.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1357673615,
"modified": 1357673615,
"caption": null,
"description": "A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet.",
"title": "A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_53903": {
"type": "attachments",
"id": "bayareabites_53903",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "53903",
"found": true
},
"parent": 53902,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/harvesting-38e76243648cb6cd888d9865d46063dc099c4335.jpg",
"width": 200,
"height": 149
}
},
"publishDate": 1357343336,
"modified": 1357343336,
"caption": null,
"description": "Farmworkers picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness.",
"title": "Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_53807": {
"type": "attachments",
"id": "bayareabites_53807",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "53807",
"found": true
},
"parent": 53785,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2013/01/CharlesPhan_ImagesBy-EricWolfinger400x300.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1357246963,
"modified": 1357246963,
"caption": null,
"description": null,
"title": "CharlesPhan_ImagesBy-EricWolfinger400x300",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"byline_bayareabites_55803": {
"type": "authors",
"id": "byline_bayareabites_55803",
"meta": {
"override": true
},
"slug": "byline_bayareabites_55803",
"name": "Vicki Barker",
"isLoading": false
},
"byline_bayareabites_55682": {
"type": "authors",
"id": "byline_bayareabites_55682",
"meta": {
"override": true
},
"slug": "byline_bayareabites_55682",
"name": "NPR Staff",
"isLoading": false
},
"byline_bayareabites_55056": {
"type": "authors",
"id": "byline_bayareabites_55056",
"meta": {
"override": true
},
"slug": "byline_bayareabites_55056",
"name": "Ted Robbins",
"isLoading": false
},
"byline_bayareabites_55022": {
"type": "authors",
"id": "byline_bayareabites_55022",
"meta": {
"override": true
},
"slug": "byline_bayareabites_55022",
"name": "Peggy Lowe",
"isLoading": false
},
"byline_bayareabites_54631": {
"type": "authors",
"id": "byline_bayareabites_54631",
"meta": {
"override": true
},
"slug": "byline_bayareabites_54631",
"name": "April Fulton",
"isLoading": false
},
"byline_bayareabites_54198": {
"type": "authors",
"id": "byline_bayareabites_54198",
"meta": {
"override": true
},
"slug": "byline_bayareabites_54198",
"name": "Scott Hensley",
"isLoading": false
},
"byline_bayareabites_54144": {
"type": "authors",
"id": "byline_bayareabites_54144",
"meta": {
"override": true
},
"slug": "byline_bayareabites_54144",
"name": "April Fulton and Maria Godoy",
"isLoading": false
},
"byline_bayareabites_53902": {
"type": "authors",
"id": "byline_bayareabites_53902",
"meta": {
"override": true
},
"slug": "byline_bayareabites_53902",
"name": "Dan Charles and April Fulton",
"isLoading": false
},
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
}
},
"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": 26
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=radio",
"seeMore": false,
"paginated": true,
"page": 26
}
},
{
"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_55803": {
"type": "posts",
"id": "bayareabites_55803",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55803",
"score": null,
"sort": [
1359772327000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1359772327,
"format": "aside",
"disqusTitle": "Where's The Beef? Burger King Finds Horsemeat In Its U.K. Patties",
"title": "Where's The Beef? Burger King Finds Horsemeat In Its U.K. Patties",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55817\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/burgerking-london.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/burgerking-london.jpg\" alt=\"Signs point to tourist destinations outside a Burger King in London. Photo: michaelpickard/Flickr\" width=\"666\" height=\"500\" class=\"size-full wp-image-55817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signs point to tourist destinations outside a Burger King in London. Photo: michaelpickard/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2013/02/20130201_atc_14.mp3\u003c/p>\n\u003cp>\u003cstrong>Post by Vicki Barker,\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170873657/wheres-the-beef-burger-king-finds-horsemeat-in-its-patties\">\u003cstrong>The Salt at NPR Food\u003c/strong>\u003c/a> (2/1/13)\u003c/p>\n\u003cp>Burger King has acknowledged this week that some of its burgers in Britain and Ireland included horsemeat, the latest development in an ongoing scandal.\u003c/p>\n\u003cp>Horsemeat actually contains just as much protein and f\u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2882581/\">ar less fat\u003c/a> than beef, according to nutritionists.\u003c/p>\n\u003cp>Burger King says it found trace levels of horse DNA in four samples from its Irish meat supplier, Silvercrest, but \"this product was never sold to our restaurants,\" the company said in a \u003ca href=\"http://prnewswire.netpr.pl/en/pr/233561/burger-king-worldwide-concludes-investigation-of-silvercrest-foods\">statement\u003c/a>. Nevertheless, Burger King's admission has prompted a Twitter campaign and \u003ca href=\"http://www.guardian.co.uk/money/2013/feb/01/horsemeat-scandal-burger-king\">threats of a boycott\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The horsemeat controversy is Britain's worst food scandal since mad cow disease in the 1990s. But this time around, the potential danger isn't to Britons' physical health, but their emotional well-being.\u003c/p>\n\u003cp>For as long as a year, British consumers who thought they were buying beef products may have been unknowingly eating pork and horse, as well.\u003c/p>\n\u003cp>Irish food safety officials broke the news in mid-January, when they said 23 out of 27 beef burgers sampled were found to contain pig DNA, and 10 also contained horse DNA. The meat had been marketed across the British Isles.\u003c/p>\n\u003cp>One beef patty, sold by the British grocery giant, Tesco, was 29 percent horsemeat.\u003c/p>\n\u003cp>Outside a Tesco supermarket in West London, Alicia Rodrigues, a Muslim, loads a cart with bags of groceries. She's seen the reports, and says, \"It's horrible. I feel like, wow, it's horrible, horrible, horrible.\"\u003c/p>\n\u003cp>Jewish and Muslim leaders in Britain have said there's no evidence that any of the pork-contaminated beef was mislabeled as halal or kosher.\u003c/p>\n\u003cp>But the greatest expressions of revulsion, here in the U.K., haven't been religious. And they haven't been about pork, but horse.\u003c/p>\n\u003cp>Another Tesco customer, who only gave his first name, Johnny, says he's stopped buying beef burgers altogether.\u003c/p>\n\u003cp>\"I'm not eating them any more! Poor old horses, I feel sorry for them, that's all. France and all them countries eat the horsemeat — we don't,\" he said.\u003c/p>\n\u003cp>Horsemeat is commonly eaten in France and other parts of Europe and the world. But in the U.S. and \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/jan/16/would-you-eat-horsemeat\">United Kingdom\u003c/a>, horses are more often seen as companions. Indeed, to the average animal-loving, horse-mad Brit, the concept of eating Mr. Ed is abhorrent and positively un-English.\u003c/p>\n\u003cp>Henry Harris, the chef at \u003ca href=\"http://racine-restaurant.com/\">Racine\u003c/a>, a French restaurant in London, said: \"There's misconception that we shouldn't be eating horse, because — the whole pet connotations and companionship that horses give people. And it \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/01/143017558/to-kill-or-not-to-kill-horses-that-others-may-eat\">puts them off\u003c/a>. Whereas you go over to the Continent, they don't have quite the same connection. And they appreciate it more for its culinary, rather than its companion, qualities.\"\u003c/p>\n\u003cp>Most of the adulterated beef has been traced to a single Irish supplier called Silvercrest. Silvercrest seems to have acquired the suspect meat from an unapproved Polish firm.\u003c/p>\n\u003cp>Food critic \u003ca href=\"http://www.roseprince.co.uk/\">Rose Prince\u003c/a> says the Polish operation probably used horse for two reasons: its cheaper price and its deep red color.\u003c/p>\n\u003cp>\"Adding it to the meat, you would certainly make it look leaner,\" she said. \"You'd look like you're getting more, and less sort of fatty mince.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "55803 http://blogs.kqed.org/bayareabites/?p=55803",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/02/01/wheres-the-beef-burger-king-finds-horsemeat-in-its-u-k-patties/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 586,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 22
},
"modified": 1411582807,
"excerpt": "The fast food giant said this week that some of its burgers in Britain and Ireland were found to contain horsemeat. That's prompted a Twitter campaign and threats of a boycott.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The fast food giant said this week that some of its burgers in Britain and Ireland were found to contain horsemeat. That's prompted a Twitter campaign and threats of a boycott.",
"title": "Where's The Beef? Burger King Finds Horsemeat In Its U.K. Patties | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Where's The Beef? Burger King Finds Horsemeat In Its U.K. Patties",
"datePublished": "2013-02-01T18:32:07-08:00",
"dateModified": "2014-09-24T11:20:07-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "wheres-the-beef-burger-king-finds-horsemeat-in-its-u-k-patties",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=170873657&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Vicki Barker",
"nprStoryDate": "Fri, 01 Feb 2013 15:00:00 -0500",
"nprLastModifiedDate": "Fri, 01 Feb 2013 20:21:23 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/02/01/170873657/wheres-the-beef-burger-king-finds-horsemeat-in-its-patties?ft=3&f=170873657",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/02/20130201_atc_14.mp3?orgId=1&topicId=1053&ft=3&f=170873657",
"nprAudioM3u": "http://api.npr.org/m3u/1170886215-87b083.m3u?orgId=1&topicId=1053&ft=3&f=170873657",
"nprStoryId": "170873657",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 01 Feb 2013 20:21:00 -0500",
"path": "/bayareabites/55803/wheres-the-beef-burger-king-finds-horsemeat-in-its-u-k-patties",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/02/20130201_atc_14.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55817\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/burgerking-london.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/burgerking-london.jpg\" alt=\"Signs point to tourist destinations outside a Burger King in London. Photo: michaelpickard/Flickr\" width=\"666\" height=\"500\" class=\"size-full wp-image-55817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signs point to tourist destinations outside a Burger King in London. Photo: michaelpickard/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2013/02/20130201_atc_14.mp3\u003c/p>\n\u003cp>\u003cstrong>Post by Vicki Barker,\u003c/strong> \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/01/170873657/wheres-the-beef-burger-king-finds-horsemeat-in-its-patties\">\u003cstrong>The Salt at NPR Food\u003c/strong>\u003c/a> (2/1/13)\u003c/p>\n\u003cp>Burger King has acknowledged this week that some of its burgers in Britain and Ireland included horsemeat, the latest development in an ongoing scandal.\u003c/p>\n\u003cp>Horsemeat actually contains just as much protein and f\u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2882581/\">ar less fat\u003c/a> than beef, according to nutritionists.\u003c/p>\n\u003cp>Burger King says it found trace levels of horse DNA in four samples from its Irish meat supplier, Silvercrest, but \"this product was never sold to our restaurants,\" the company said in a \u003ca href=\"http://prnewswire.netpr.pl/en/pr/233561/burger-king-worldwide-concludes-investigation-of-silvercrest-foods\">statement\u003c/a>. Nevertheless, Burger King's admission has prompted a Twitter campaign and \u003ca href=\"http://www.guardian.co.uk/money/2013/feb/01/horsemeat-scandal-burger-king\">threats of a boycott\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The horsemeat controversy is Britain's worst food scandal since mad cow disease in the 1990s. But this time around, the potential danger isn't to Britons' physical health, but their emotional well-being.\u003c/p>\n\u003cp>For as long as a year, British consumers who thought they were buying beef products may have been unknowingly eating pork and horse, as well.\u003c/p>\n\u003cp>Irish food safety officials broke the news in mid-January, when they said 23 out of 27 beef burgers sampled were found to contain pig DNA, and 10 also contained horse DNA. The meat had been marketed across the British Isles.\u003c/p>\n\u003cp>One beef patty, sold by the British grocery giant, Tesco, was 29 percent horsemeat.\u003c/p>\n\u003cp>Outside a Tesco supermarket in West London, Alicia Rodrigues, a Muslim, loads a cart with bags of groceries. She's seen the reports, and says, \"It's horrible. I feel like, wow, it's horrible, horrible, horrible.\"\u003c/p>\n\u003cp>Jewish and Muslim leaders in Britain have said there's no evidence that any of the pork-contaminated beef was mislabeled as halal or kosher.\u003c/p>\n\u003cp>But the greatest expressions of revulsion, here in the U.K., haven't been religious. And they haven't been about pork, but horse.\u003c/p>\n\u003cp>Another Tesco customer, who only gave his first name, Johnny, says he's stopped buying beef burgers altogether.\u003c/p>\n\u003cp>\"I'm not eating them any more! Poor old horses, I feel sorry for them, that's all. France and all them countries eat the horsemeat — we don't,\" he said.\u003c/p>\n\u003cp>Horsemeat is commonly eaten in France and other parts of Europe and the world. But in the U.S. and \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/wordofmouth/2013/jan/16/would-you-eat-horsemeat\">United Kingdom\u003c/a>, horses are more often seen as companions. Indeed, to the average animal-loving, horse-mad Brit, the concept of eating Mr. Ed is abhorrent and positively un-English.\u003c/p>\n\u003cp>Henry Harris, the chef at \u003ca href=\"http://racine-restaurant.com/\">Racine\u003c/a>, a French restaurant in London, said: \"There's misconception that we shouldn't be eating horse, because — the whole pet connotations and companionship that horses give people. And it \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/01/143017558/to-kill-or-not-to-kill-horses-that-others-may-eat\">puts them off\u003c/a>. Whereas you go over to the Continent, they don't have quite the same connection. And they appreciate it more for its culinary, rather than its companion, qualities.\"\u003c/p>\n\u003cp>Most of the adulterated beef has been traced to a single Irish supplier called Silvercrest. Silvercrest seems to have acquired the suspect meat from an unapproved Polish firm.\u003c/p>\n\u003cp>Food critic \u003ca href=\"http://www.roseprince.co.uk/\">Rose Prince\u003c/a> says the Polish operation probably used horse for two reasons: its cheaper price and its deep red color.\u003c/p>\n\u003cp>\"Adding it to the meat, you would certainly make it look leaner,\" she said. \"You'd look like you're getting more, and less sort of fatty mince.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55803/wheres-the-beef-burger-king-finds-horsemeat-in-its-u-k-patties",
"authors": [
"byline_bayareabites_55803"
],
"categories": [
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_181"
],
"tags": [
"bayareabites_11128",
"bayareabites_9103",
"bayareabites_11127",
"bayareabites_11129",
"bayareabites_10921"
],
"label": "bayareabites"
},
"bayareabites_55682": {
"type": "posts",
"id": "bayareabites_55682",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55682",
"score": null,
"sort": [
1359603819000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1359603819,
"format": "aside",
"disqusTitle": "Folding Empanadas Into Your Super Bowl Spread",
"title": "Folding Empanadas Into Your Super Bowl Spread",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55689\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/empanadas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/empanadas.jpg\" alt=\"For chef and restaurateur Jose Garces, watching football on television as a boy also meant snacking on his mother's homemade empanadas.\" width=\"400\" height=\"500\" class=\"size-full wp-image-55689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For chef and restaurateur Jose Garces, watching football on television as a boy also meant snacking on his mother's homemade empanadas. Photo: Jason Varney\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on \u003ca href=\"http://www.npr.org/2013/01/30/170668788/folding-empanadas-into-your-super-bowl-spread\">All Things Considered:\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130130_atc_15.mp3\"] \u003c/p>\n\u003cp>Post by NPR Staff, The Salt at NPR Food (1/30/13)\u003c/p>\n\u003cp>Say \"Super Bowl\" to Philadelphia chef and restaurateur \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/24/qa-with-iron-chef-jose-garces/\">Jose Garces\u003c/a>, and he instantly recalls winter Sundays growing up in Chicago. \"While my dad and two brothers and I were watching a Bears football game, empanadas would just appear in front of my lap,\" he tells \u003cem>All Things Considered\u003c/em> host Melissa Block.\u003c/p>\n\u003cp>Every Latin American country boasts its own empanadas — baked or fried pockets of dough stuffed with cheese, meat or some other filling. The empanadas Garces ate as a child reflected his family's Ecuadorean roots.\u003c/p>\n\u003cp>The chef has shared two empanada recipes with NPR: his mother's \u003ca href=\"http://www.npr.org/2012/10/04/162306167/chef-jose-garces-follows-his-latin-road-home\" target=\"_blank\">Empanadas de Viento\u003c/a>, made with \u003cem>queso fresco,\u003c/em> and (below) his grandmother's Empanadas de Verde con Pollo.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Recipe: Empanadas de Verde con Pollo\u003c/strong>\u003cbr>\u003cstrong>(Green Plantain Empanadas with Braised Chicken)\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Makes 12 empanadas\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The plantains must be squeezed through a ricer twice to create a smooth dough and develop the starches. The small dough rounds can be refrigerated for a few hours if covered tightly with plastic wrap; same goes for the formed empanadas. But don't push the timing — the dough will begin to dry out and crack after 3 hours. Any leftover chicken filling is excellent in tacos or on a salad. \u003c/p>\n\u003cp>\u003cstrong>Dough\u003c/strong>\u003c/p>\n\u003cp>2 green plantains (about 1 pound)\u003cbr>Kosher salt\u003c/p>\n\u003cp>\u003cstrong>Chicken Filling\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003cbr> 1 tablespoon extra virgin olive oil\u003cbr> 1/4 pound boneless, skinless chicken thighs, coarsely cut into 1/2-inch pieces\u003cbr> 1/4 pound boneless, skinless chicken breast, coarsely cut into 1/2-inch pieces\u003cbr> 1/2 Spanish onion, diced small\u003cbr> 1 tablespoon minced garlic (3 to 4 cloves)\u003cbr> 1 teaspoon Spanish smoked sweet paprika\u003cbr> 1 tablespoon achiote paste \u003cbr> 2 tablespoons tomato paste\u003cbr>1 teaspoon whole cumin seeds, toasted and ground\u003cbr> 1 cup chicken stock \u003cbr> 1 small Yukon gold potato, peeled, diced small, and blanched \u003cbr> 1/2 pound fresh English peas, shelled and blanched \u003cbr> 1/4 cup minced fresh cilantro\u003cbr> 2 tablespoons minced fresh flat-leaf parsley\u003cbr> 2 scallions (white and green parts), minced\u003c/p>\n\u003cp>Kosher salt and freshly ground black pepper\u003cbr>1 1/2 quarts vegetable oil, for frying\u003cbr>\u003cem>Aji costeno,\u003c/em> for serving\u003c/p>\n\u003cp>To peel the plantains, split the skins lengthwise with a sharp knife and soak in warm water until the skins are easily removed, about 30 minutes.\u003c/p>\n\u003cp>To make the dough, bring a large saucepan of lightly salted water to a boil and cook the plantains until they are soft, about 30 minutes. Remove from the heat and allow the plantains to rest in the water until they are cool to the touch.\u003c/p>\n\u003cp>Pass the cooked plantains through a ricer into a bowl. Rice the plantains a second time. Knead the resulting dough until it is very smooth, about 5 minutes. Allow the dough to rest at room temperature, covered with a damp towel, for 1 hour before making the empanadas.\u003c/p>\n\u003cp>To make the filling, heat the butter and olive oil in a cast-iron skillet over medium-high heat. Add the chicken, onion and garlic and cook until lightly browned, 8 to 10 minutes. Add the paprika, achiote paste, tomato paste, and cumin and cook for 2 to 3 minutes more. Add the stock, potato, peas, cilantro, parsley and scallions and season to taste with salt and pepper. Let the mixture cool to room temperature. Lift out the chicken meat, shred it and mix it back into the filling.\u003c/p>\n\u003cp>To assemble the empanadas, divide the dough into a dozen 1-inch balls. Using a manual tortilla press, a rolling pin or the heel of your hand, press each dough ball into a circle about 6 inches in diameter. Mound 2 tablespoons of the filling in the center of each round and fold over to form a half-moon shape. Use a dinner fork to crimp the outer edge. Alternatively, use a plastic empanada press from a Latin market.\u003c/p>\n\u003cp>To cook the empanadas, heat the vegetable oil to 350 degrees in a stockpot, using a candy or deep-fry thermometer to monitor the temperature. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Fry the empanadas in batches until golden brown and crispy, 3 to 4 minutes each, turning once in the oil. Drain them on the baking sheet. Season to taste with salt before serving with aji.\u003c/p>\n\u003cp>\u003cem>Recipe from\u003c/em> The Latin Road Home \u003cem>by Jose Garces. Copyright 2012 by Jose Garces. Excerpted by permission of Lake Isle Press.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "55682 http://blogs.kqed.org/bayareabites/?p=55682",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/30/folding-empanadas-into-your-super-bowl-spread/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 788,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 23
},
"modified": 1547246450,
"excerpt": "The Super Bowl isn't just about football — it's also about food. For chef and restaurateur Jose Garces, watching football as a boy meant enjoying homemade empanadas with his brothers in front of the television on Sunday afternoons.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The Super Bowl isn't just about football — it's also about food. For chef and restaurateur Jose Garces, watching football as a boy meant enjoying homemade empanadas with his brothers in front of the television on Sunday afternoons.",
"title": "Folding Empanadas Into Your Super Bowl Spread | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Folding Empanadas Into Your Super Bowl Spread",
"datePublished": "2013-01-30T19:43:39-08:00",
"dateModified": "2019-01-11T14:40:50-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "folding-empanadas-into-your-super-bowl-spread",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=170668788&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "NPR Staff",
"nprStoryDate": "Wed, 30 Jan 2013 15:00:00 -0500",
"nprLastModifiedDate": "Wed, 30 Jan 2013 18:37:35 -0500",
"nprHtmlLink": "http://www.npr.org/2013/01/30/170668788/folding-empanadas-into-your-super-bowl-spread?ft=3&f=170668788",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130130_atc_15.mp3?orgId=1&topicId=1053&ft=3&f=170668788",
"audioTrackLength": 217,
"nprAudioM3u": "http://api.npr.org/m3u/1170692357-02c120.m3u?orgId=1&topicId=1053&ft=3&f=170668788",
"nprStoryId": "170668788",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 30 Jan 2013 18:37:00 -0500",
"path": "/bayareabites/55682/folding-empanadas-into-your-super-bowl-spread",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130130_atc_15.mp3?orgId=1&topicId=1053&ft=3&f=170668788",
"audioDuration": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55689\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/empanadas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/empanadas.jpg\" alt=\"For chef and restaurateur Jose Garces, watching football on television as a boy also meant snacking on his mother's homemade empanadas.\" width=\"400\" height=\"500\" class=\"size-full wp-image-55689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">For chef and restaurateur Jose Garces, watching football on television as a boy also meant snacking on his mother's homemade empanadas. Photo: Jason Varney\u003c/figcaption>\u003c/figure>\n\u003cp>Listen to the Story on \u003ca href=\"http://www.npr.org/2013/01/30/170668788/folding-empanadas-into-your-super-bowl-spread\">All Things Considered:\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130130_atc_15.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by NPR Staff, The Salt at NPR Food (1/30/13)\u003c/p>\n\u003cp>Say \"Super Bowl\" to Philadelphia chef and restaurateur \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/24/qa-with-iron-chef-jose-garces/\">Jose Garces\u003c/a>, and he instantly recalls winter Sundays growing up in Chicago. \"While my dad and two brothers and I were watching a Bears football game, empanadas would just appear in front of my lap,\" he tells \u003cem>All Things Considered\u003c/em> host Melissa Block.\u003c/p>\n\u003cp>Every Latin American country boasts its own empanadas — baked or fried pockets of dough stuffed with cheese, meat or some other filling. The empanadas Garces ate as a child reflected his family's Ecuadorean roots.\u003c/p>\n\u003cp>The chef has shared two empanada recipes with NPR: his mother's \u003ca href=\"http://www.npr.org/2012/10/04/162306167/chef-jose-garces-follows-his-latin-road-home\" target=\"_blank\">Empanadas de Viento\u003c/a>, made with \u003cem>queso fresco,\u003c/em> and (below) his grandmother's Empanadas de Verde con Pollo.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Recipe: Empanadas de Verde con Pollo\u003c/strong>\u003cbr>\u003cstrong>(Green Plantain Empanadas with Braised Chicken)\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Makes 12 empanadas\u003c/em>\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 plantains must be squeezed through a ricer twice to create a smooth dough and develop the starches. The small dough rounds can be refrigerated for a few hours if covered tightly with plastic wrap; same goes for the formed empanadas. But don't push the timing — the dough will begin to dry out and crack after 3 hours. Any leftover chicken filling is excellent in tacos or on a salad. \u003c/p>\n\u003cp>\u003cstrong>Dough\u003c/strong>\u003c/p>\n\u003cp>2 green plantains (about 1 pound)\u003cbr>Kosher salt\u003c/p>\n\u003cp>\u003cstrong>Chicken Filling\u003c/strong>\u003c/p>\n\u003cp>2 tablespoons unsalted butter\u003cbr> 1 tablespoon extra virgin olive oil\u003cbr> 1/4 pound boneless, skinless chicken thighs, coarsely cut into 1/2-inch pieces\u003cbr> 1/4 pound boneless, skinless chicken breast, coarsely cut into 1/2-inch pieces\u003cbr> 1/2 Spanish onion, diced small\u003cbr> 1 tablespoon minced garlic (3 to 4 cloves)\u003cbr> 1 teaspoon Spanish smoked sweet paprika\u003cbr> 1 tablespoon achiote paste \u003cbr> 2 tablespoons tomato paste\u003cbr>1 teaspoon whole cumin seeds, toasted and ground\u003cbr> 1 cup chicken stock \u003cbr> 1 small Yukon gold potato, peeled, diced small, and blanched \u003cbr> 1/2 pound fresh English peas, shelled and blanched \u003cbr> 1/4 cup minced fresh cilantro\u003cbr> 2 tablespoons minced fresh flat-leaf parsley\u003cbr> 2 scallions (white and green parts), minced\u003c/p>\n\u003cp>Kosher salt and freshly ground black pepper\u003cbr>1 1/2 quarts vegetable oil, for frying\u003cbr>\u003cem>Aji costeno,\u003c/em> for serving\u003c/p>\n\u003cp>To peel the plantains, split the skins lengthwise with a sharp knife and soak in warm water until the skins are easily removed, about 30 minutes.\u003c/p>\n\u003cp>To make the dough, bring a large saucepan of lightly salted water to a boil and cook the plantains until they are soft, about 30 minutes. Remove from the heat and allow the plantains to rest in the water until they are cool to the touch.\u003c/p>\n\u003cp>Pass the cooked plantains through a ricer into a bowl. Rice the plantains a second time. Knead the resulting dough until it is very smooth, about 5 minutes. Allow the dough to rest at room temperature, covered with a damp towel, for 1 hour before making the empanadas.\u003c/p>\n\u003cp>To make the filling, heat the butter and olive oil in a cast-iron skillet over medium-high heat. Add the chicken, onion and garlic and cook until lightly browned, 8 to 10 minutes. Add the paprika, achiote paste, tomato paste, and cumin and cook for 2 to 3 minutes more. Add the stock, potato, peas, cilantro, parsley and scallions and season to taste with salt and pepper. Let the mixture cool to room temperature. Lift out the chicken meat, shred it and mix it back into the filling.\u003c/p>\n\u003cp>To assemble the empanadas, divide the dough into a dozen 1-inch balls. Using a manual tortilla press, a rolling pin or the heel of your hand, press each dough ball into a circle about 6 inches in diameter. Mound 2 tablespoons of the filling in the center of each round and fold over to form a half-moon shape. Use a dinner fork to crimp the outer edge. Alternatively, use a plastic empanada press from a Latin market.\u003c/p>\n\u003cp>To cook the empanadas, heat the vegetable oil to 350 degrees in a stockpot, using a candy or deep-fry thermometer to monitor the temperature. Line a baking sheet with parchment paper.\u003c/p>\n\u003cp>Fry the empanadas in batches until golden brown and crispy, 3 to 4 minutes each, turning once in the oil. Drain them on the baking sheet. Season to taste with salt before serving with aji.\u003c/p>\n\u003cp>\u003cem>Recipe from\u003c/em> The Latin Road Home \u003cem>by Jose Garces. Copyright 2012 by Jose Garces. Excerpted by permission of Lake Isle Press.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55682/folding-empanadas-into-your-super-bowl-spread",
"authors": [
"byline_bayareabites_55682"
],
"categories": [
"bayareabites_588",
"bayareabites_50",
"bayareabites_1763",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_12"
],
"tags": [
"bayareabites_11120",
"bayareabites_10832",
"bayareabites_10834",
"bayareabites_758",
"bayareabites_16272",
"bayareabites_14738",
"bayareabites_3381"
],
"featImg": "bayareabites_55683",
"label": "bayareabites"
},
"bayareabites_55331": {
"type": "posts",
"id": "bayareabites_55331",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55331",
"score": null,
"sort": [
1359416066000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1359416066,
"format": "aside",
"disqusTitle": "KQED's Forum: Dr. Robert Lustig's War on Sugar",
"title": "KQED's Forum: Dr. Robert Lustig's War on Sugar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_55333\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Sugar.jpg\" alt=\"Sugar. Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-55333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar. Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Dr. Robert Lustig's War on Sugar\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301280900\">Original Broadcast\u003c/a>:\u003cbr>\nMonday, Jan 28, 2013 -- 9:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130128aforum.mp3\"] \u003c/p>\n\u003cp>Dr. Robert Lustig is waging a war on sugar. He calls sugar the culprit behind obesity, and wants the government to regulate sugar the way it does alcohol. But his ideas have stirred up controversy among his medical colleagues who say he has insufficient evidence linking sugar to obesity. Dr. Lustig joins KQED's Forum to talk about his new book, \"Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease.\"\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> Robert Lustig, author, professor of pediatrics in the Division of Endocrinology and director of the Weight Assessment for Teen and Child Health (WATCH) at UCSF Medical Center\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.indiebound.org/book/9781594631009\">About the book \"Fat Chance\"\u003c/a> : at IndieBound.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201104211000\">Sugar and Health\u003c/a> (Dr. Lustig on Forum in 2011)\u003c/li>\n\u003cli>Read \"\u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html\">Is Sugar Toxic?\u003c/a>\" : at NYTimes.com\u003c/li>\n\u003cli>Watch \"\u003ca href=\"http://www.youtube.com/watch?v=dBnniua6-oM\">Sugar: The Bitter Truth\u003c/a>\" : at YouTube.com\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "55331 http://blogs.kqed.org/bayareabites/?p=55331",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/28/kqeds-forum-dr-robert-lustigs-war-on-sugar/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 178,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1359416218,
"excerpt": "Dr. Robert Lustig is waging a war on sugar. He calls sugar the culprit behind obesity, and wants the government to regulate sugar the way it does alcohol. But his ideas have stirred up controversy among his medical colleagues who say he has insufficient evidence linking sugar to obesity. Dr. Lustig joins KQED’s Forum to talk about his new book, “Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease.”",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Dr. Robert Lustig is waging a war on sugar. He calls sugar the culprit behind obesity, and wants the government to regulate sugar the way it does alcohol. But his ideas have stirred up controversy among his medical colleagues who say he has insufficient evidence linking sugar to obesity. Dr. Lustig joins KQED’s Forum to talk about his new book, “Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease.”",
"title": "KQED's Forum: Dr. Robert Lustig's War on Sugar | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: Dr. Robert Lustig's War on Sugar",
"datePublished": "2013-01-28T15:34:26-08:00",
"dateModified": "2013-01-28T15:36:58-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-dr-robert-lustigs-war-on-sugar",
"status": "publish",
"path": "/bayareabites/55331/kqeds-forum-dr-robert-lustigs-war-on-sugar",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130128aforum.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_55333\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Sugar.jpg\" alt=\"Sugar. Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-55333\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sugar. Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Dr. Robert Lustig's War on Sugar\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301280900\">Original Broadcast\u003c/a>:\u003cbr>\nMonday, Jan 28, 2013 -- 9:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130128aforum.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Dr. Robert Lustig is waging a war on sugar. He calls sugar the culprit behind obesity, and wants the government to regulate sugar the way it does alcohol. But his ideas have stirred up controversy among his medical colleagues who say he has insufficient evidence linking sugar to obesity. Dr. Lustig joins KQED's Forum to talk about his new book, \"Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease.\"\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> Robert Lustig, author, professor of pediatrics in the Division of Endocrinology and director of the Weight Assessment for Teen and Child Health (WATCH) at UCSF Medical Center\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.indiebound.org/book/9781594631009\">About the book \"Fat Chance\"\u003c/a> : at IndieBound.org\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/forum/R201104211000\">Sugar and Health\u003c/a> (Dr. Lustig on Forum in 2011)\u003c/li>\n\u003cli>Read \"\u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html\">Is Sugar Toxic?\u003c/a>\" : at NYTimes.com\u003c/li>\n\u003cli>Watch \"\u003ca href=\"http://www.youtube.com/watch?v=dBnniua6-oM\">Sugar: The Bitter Truth\u003c/a>\" : at YouTube.com\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55331/kqeds-forum-dr-robert-lustigs-war-on-sugar",
"authors": [
"5014"
],
"categories": [
"bayareabites_2254",
"bayareabites_1245",
"bayareabites_45",
"bayareabites_34"
],
"tags": [
"bayareabites_11101",
"bayareabites_1325",
"bayareabites_2613",
"bayareabites_9224",
"bayareabites_511",
"bayareabites_11100"
],
"featImg": "bayareabites_55333",
"label": "bayareabites"
},
"bayareabites_55056": {
"type": "posts",
"id": "bayareabites_55056",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55056",
"score": null,
"sort": [
1358988358000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1358988358,
"format": "aside",
"disqusTitle": "Fla. Tomato Growers Say Mexico Trade Deal Is Rotten",
"title": "Fla. Tomato Growers Say Mexico Trade Deal Is Rotten",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Listen to Morning Edition on NPR: \u003ca href=\"http://www.npr.org/2013/01/23/170038401/fla-tomato-growers-push-to-end-price-agreement\">Fla. Tomato Growers Say Mexico Trade Deal Is Rotten\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130123_me_06.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4628641/ted-robbins\">Ted Robbins\u003c/a>, NPR Business News (1/23/13)\u003c/p>\n\u003cp>Half of all tomatoes eaten in the U.S. come from Mexico, and tomato growers in Florida aren't happy about that. In fact, they're willing to risk a trade war to reverse the trend.\u003c/p>\n\u003cp>At JC Distributing In Nogales, Ariz., one misstep and you're likely to get knocked over by a pallet full of produce. Forklifts crisscross each other carrying peppers, squash and especially tomatoes from trucks backed into the warehouse loading dock.\u003c/p>\n\u003cfigure id=\"attachment_55067\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tomatoes-300x224.jpg\" alt=\"Boxes of tomatoes are for sale in an open air market in Immokalee, Fla. Photo: J. Pat \" width=\"300\" height=\"224\" class=\"size-medium wp-image-55067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of tomatoes are for sale in an open air market in Immokalee, Fla. Photo: J. Pat Carter/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\"This is a Mexican truck being unloaded,\" says JC President Jaime Chamberlain. \"He's just waiting for his paperwork to get back.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>JC is one of a number of produce distributors just north of the Mexican border. Chamberlain says his company alone handles more than 87 million pounds of tomatoes each year — tomatoes sold in stores across the country.\u003c/p>\n\u003cp>\"This is a box of grape tomatoes, and this is from a grower of ours in Jalisco,\" Chamberlain says.\u003c/p>\n\u003cp>For 16 years, the Mexican growers have agreed not to sell tomatoes below what's called a reference price. That was supposed to protect Florida tomato growers from cheap Mexican tomatoes.\u003c/p>\n\u003cp>But Florida sales have dropped in half anyway, to as little as $250 million a year, while Mexican sales have tripled to more than $1.8 billion.\u003c/p>\n\u003cp>Reggie Brown, who heads the Florida Tomato Exchange, says Mexican growers have been dumping tomatoes — selling them for less than it costs to produce them.\u003c/p>\n\u003cp>\"The Mexican industry has for significant periods dumped product into the U.S. market during the 16 years of the agreement,\" Brown says.\u003c/p>\n\u003cp>So Florida growers are pushing the Obama administration to end the price agreement.\u003c/p>\n\u003cp>\"What would happen if the suspension agreement went away is free trade would truly exist between Mexico and the U.S. in the tomato industry,\" Brown says.\u003c/p>\n\u003cp>Lance Jungmeyer, who heads the Fresh Produce Association of the Americas, which represents the Mexican tomato industry, says Mexico is not dumping tomatoes.\u003c/p>\n\u003cp>\"It would be impossible to sustain hundreds perhaps thousands of Mexican tomato companies for years on end selling below their cost. They wouldn't be able to do that,\" Jungmeyer says.\u003c/p>\n\u003cp>If the tomato agreement goes away, though, Florida would be free to file an anti-dumping case against Mexico. If that happens, the Commerce Department can impose punitive tariffs on Mexican tomatoes — making them much more expensive and giving Florida an edge.\u003c/p>\n\u003cp>Mexico could then put heavy tariffs on billions of dollars in products the U.S. sells there: pork, beef and corn. It would be a trade war.\u003c/p>\n\u003cp>Jungmeyer says what's really going on is that consumers just plain prefer Mexican tomatoes — tomatoes ripened on the vine instead of with ethylene gas, which he says Florida growers use.\u003c/p>\n\u003cp>\"If your choice is a tomato that doesn't really taste like a tomato or a tomato that tastes like a tomato, you want the tomato that tastes like a tomato,\" Jungmeyer says.\u003c/p>\n\u003cp>Gary Hufbauer, a senior fellow with the Peterson Institute for International Economics, a Washington, D.C., think tank that supports international free trade, agrees. He says the Mexican tomato industry has innovated, and Florida growers are hanging on.\u003c/p>\n\u003cp>But Florida voters are important, and no administration wants to be seen as responsible for losing jobs there. Even if, as Hufbauer says, Florida's future isn't in tomatoes, it's a symbolic industry.\u003c/p>\n\u003cp>\"The mental image of the little house on the prairie has most of us captivated in Florida; the little house on the prairie is a tomato grower, a sugar grower or an orange grower — a small part of the economy, but a big part of the popular imagination,\" Hufbauer says.\u003c/p>\n\u003cp>Ending the tomato agreement would cost jobs in Mexico and the U.S., says distributor Jaime Chamberlain.\u003c/p>\n\u003cp>\"Your packaging, your marketing, your advertising, your transportation is tremendous. I don't know what would happen to all these trucks on the American roads if you were to eliminate a specific commodity out of the Mexican agricultural deal,\" Chamberlain says.\u003c/p>\n\u003cp>Negotiations are continuing, but last fall, the Commerce Department indicated it was siding with Florida. A number of big produce buyers, including Wal-Mart, are siding with Mexico. The trade agreement is set to expire at the end of this month.\u003c/p>\n\u003cp>What's at stake are higher prices and fewer tomato choices. Of course, you could grow your own.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "55056 http://blogs.kqed.org/bayareabites/?p=55056",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/23/fla-tomato-growers-say-mexico-trade-deal-is-rotten/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 796,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1358988569,
"excerpt": "For 16 years, Mexican growers have agreed not to sell tomatoes below what's called a reference price, meant to protect Florida growers from cheap Mexican tomatoes. But half of all tomatoes eaten in the U.S. come from Mexico, and Mexican growers say it's because their tomatoes taste better.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "For 16 years, Mexican growers have agreed not to sell tomatoes below what's called a reference price, meant to protect Florida growers from cheap Mexican tomatoes. But half of all tomatoes eaten in the U.S. come from Mexico, and Mexican growers say it's because their tomatoes taste better.",
"title": "Fla. Tomato Growers Say Mexico Trade Deal Is Rotten | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Fla. Tomato Growers Say Mexico Trade Deal Is Rotten",
"datePublished": "2013-01-23T16:45:58-08:00",
"dateModified": "2013-01-23T16:49:29-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fla-tomato-growers-say-mexico-trade-deal-is-rotten",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=170038401&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Ted Robbins",
"nprStoryDate": "Wed, 23 Jan 2013 04:00:00 -0500",
"nprLastModifiedDate": "Wed, 23 Jan 2013 11:57:19 -0500",
"nprHtmlLink": "http://www.npr.org/2013/01/23/170038401/fla-tomato-growers-push-to-end-price-agreement?ft=3&f=170038401",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130123_me_06.mp3?orgId=1&topicId=1006&ft=3&f=170038401",
"nprAudioM3u": "http://api.npr.org/m3u/1170044465-7b8124.m3u?orgId=1&topicId=1006&ft=3&f=170038401",
"nprStoryId": "170038401",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 23 Jan 2013 11:01:00 -0500",
"path": "/bayareabites/55056/fla-tomato-growers-say-mexico-trade-deal-is-rotten",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130123_me_06.mp3?orgId=1&topicId=1006&ft=3&f=170038401",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Listen to Morning Edition on NPR: \u003ca href=\"http://www.npr.org/2013/01/23/170038401/fla-tomato-growers-push-to-end-price-agreement\">Fla. Tomato Growers Say Mexico Trade Deal Is Rotten\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130123_me_06.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/4628641/ted-robbins\">Ted Robbins\u003c/a>, NPR Business News (1/23/13)\u003c/p>\n\u003cp>Half of all tomatoes eaten in the U.S. come from Mexico, and tomato growers in Florida aren't happy about that. In fact, they're willing to risk a trade war to reverse the trend.\u003c/p>\n\u003cp>At JC Distributing In Nogales, Ariz., one misstep and you're likely to get knocked over by a pallet full of produce. Forklifts crisscross each other carrying peppers, squash and especially tomatoes from trucks backed into the warehouse loading dock.\u003c/p>\n\u003cfigure id=\"attachment_55067\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tomatoes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/tomatoes-300x224.jpg\" alt=\"Boxes of tomatoes are for sale in an open air market in Immokalee, Fla. Photo: J. Pat \" width=\"300\" height=\"224\" class=\"size-medium wp-image-55067\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Boxes of tomatoes are for sale in an open air market in Immokalee, Fla. Photo: J. Pat Carter/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\"This is a Mexican truck being unloaded,\" says JC President Jaime Chamberlain. \"He's just waiting for his paperwork to get back.\"\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>JC is one of a number of produce distributors just north of the Mexican border. Chamberlain says his company alone handles more than 87 million pounds of tomatoes each year — tomatoes sold in stores across the country.\u003c/p>\n\u003cp>\"This is a box of grape tomatoes, and this is from a grower of ours in Jalisco,\" Chamberlain says.\u003c/p>\n\u003cp>For 16 years, the Mexican growers have agreed not to sell tomatoes below what's called a reference price. That was supposed to protect Florida tomato growers from cheap Mexican tomatoes.\u003c/p>\n\u003cp>But Florida sales have dropped in half anyway, to as little as $250 million a year, while Mexican sales have tripled to more than $1.8 billion.\u003c/p>\n\u003cp>Reggie Brown, who heads the Florida Tomato Exchange, says Mexican growers have been dumping tomatoes — selling them for less than it costs to produce them.\u003c/p>\n\u003cp>\"The Mexican industry has for significant periods dumped product into the U.S. market during the 16 years of the agreement,\" Brown says.\u003c/p>\n\u003cp>So Florida growers are pushing the Obama administration to end the price agreement.\u003c/p>\n\u003cp>\"What would happen if the suspension agreement went away is free trade would truly exist between Mexico and the U.S. in the tomato industry,\" Brown says.\u003c/p>\n\u003cp>Lance Jungmeyer, who heads the Fresh Produce Association of the Americas, which represents the Mexican tomato industry, says Mexico is not dumping tomatoes.\u003c/p>\n\u003cp>\"It would be impossible to sustain hundreds perhaps thousands of Mexican tomato companies for years on end selling below their cost. They wouldn't be able to do that,\" Jungmeyer says.\u003c/p>\n\u003cp>If the tomato agreement goes away, though, Florida would be free to file an anti-dumping case against Mexico. If that happens, the Commerce Department can impose punitive tariffs on Mexican tomatoes — making them much more expensive and giving Florida an edge.\u003c/p>\n\u003cp>Mexico could then put heavy tariffs on billions of dollars in products the U.S. sells there: pork, beef and corn. It would be a trade war.\u003c/p>\n\u003cp>Jungmeyer says what's really going on is that consumers just plain prefer Mexican tomatoes — tomatoes ripened on the vine instead of with ethylene gas, which he says Florida growers use.\u003c/p>\n\u003cp>\"If your choice is a tomato that doesn't really taste like a tomato or a tomato that tastes like a tomato, you want the tomato that tastes like a tomato,\" Jungmeyer says.\u003c/p>\n\u003cp>Gary Hufbauer, a senior fellow with the Peterson Institute for International Economics, a Washington, D.C., think tank that supports international free trade, agrees. He says the Mexican tomato industry has innovated, and Florida growers are hanging on.\u003c/p>\n\u003cp>But Florida voters are important, and no administration wants to be seen as responsible for losing jobs there. Even if, as Hufbauer says, Florida's future isn't in tomatoes, it's a symbolic industry.\u003c/p>\n\u003cp>\"The mental image of the little house on the prairie has most of us captivated in Florida; the little house on the prairie is a tomato grower, a sugar grower or an orange grower — a small part of the economy, but a big part of the popular imagination,\" Hufbauer says.\u003c/p>\n\u003cp>Ending the tomato agreement would cost jobs in Mexico and the U.S., says distributor Jaime Chamberlain.\u003c/p>\n\u003cp>\"Your packaging, your marketing, your advertising, your transportation is tremendous. I don't know what would happen to all these trucks on the American roads if you were to eliminate a specific commodity out of the Mexican agricultural deal,\" Chamberlain says.\u003c/p>\n\u003cp>Negotiations are continuing, but last fall, the Commerce Department indicated it was siding with Florida. A number of big produce buyers, including Wal-Mart, are siding with Mexico. The trade agreement is set to expire at the end of this month.\u003c/p>\n\u003cp>What's at stake are higher prices and fewer tomato choices. Of course, you could grow your own.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55056/fla-tomato-growers-say-mexico-trade-deal-is-rotten",
"authors": [
"byline_bayareabites_55056"
],
"categories": [
"bayareabites_1874",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_9882",
"bayareabites_73",
"bayareabites_2561",
"bayareabites_10921",
"bayareabites_11084",
"bayareabites_453",
"bayareabites_1829"
],
"featImg": "bayareabites_55057",
"label": "bayareabites"
},
"bayareabites_55022": {
"type": "posts",
"id": "bayareabites_55022",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "55022",
"score": null,
"sort": [
1358965665000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1358965665,
"format": "aside",
"disqusTitle": "Farmers And Their Cooperative Settle Lawsuit On Fixing The Price Of Milk",
"title": "Farmers And Their Cooperative Settle Lawsuit On Fixing The Price Of Milk",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Listen to Morning Edition on NPR: \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/23/170015186/farmers-and-their-cooperative-settle-lawsuit-on-fixing-the-price-of-milk\">Farmers And Their Cooperative Settle Lawsuit On Fixing The Price Of Milk\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130123_me_08.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kcur.org/people/peggy-lowe\">Peggy Lowe\u003c/a>, The Salt at NPR (1/23/13)\u003c/p>\n\u003cfigure id=\"attachment_55029\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/milkphoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/milkphoto-300x224.jpg\" alt=\"This 5-foot plexiglass piece of art resembling a freshly poured glass of milk sits near the door at Dairy Farmers of America headquarters in Kansas City, Mo. Photo: Peggy Lowe/Harvest Public Media\" width=\"300\" height=\"224\" class=\"size-medium wp-image-55029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 5-foot plexiglass piece of art resembling a freshly poured glass of milk sits near the door at Dairy Farmers of America headquarters in Kansas City, Mo. Photo: Peggy Lowe/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers who had hoped to get some answers on why prices for their raw milk went into free fall a decade ago were disappointed Tuesday by the settlement of a case accusing Dairy Farmers of America Inc. of creating a milk monopoly in the Southeast.\u003c/p>\n\u003cp>Dairy farmers and industry observers had hoped for their day in court after years of delays in the large class-action suit. But the day before the trial was to start in federal court in Tennessee, DFA announced a $158.6 million deal, saying it didn't want to risk going to trial.\u003c/p>\n\u003cp>Although the payout will only go to farmers in the Southeast, the case was being watched as an indicator of the national industry, which has faced dramatic changes as it has become more industrialized and family farmers have been squeezed out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But things were worse in the Southeast, where DFA, a food cooperative that was supposed to represent its 1,700 member farmers, instead made a deal with Dean Foods, a large food company based in Dallas, back in 2001. \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=112002639\">As NPR's John Burnett reported in 2009\u003c/a>, the deal made the milk industry icon Elsie the Cow look instead like Gordon Gekko.\u003c/p>\n\u003cp>The farmers filed suit in 2007, alleging that DFA and Dean conspired to eliminate competition in the Southeast and suppress the prices they would pay farmers for raw milk. In turn, executives made deals that made them rich. DFA's former CEO, Gary Hanman, who was named in the suit, was paid $31.6 million during his seven years as head of the cooperative. Dean's former CEO, Gregg Engles, was paid $156 million, according to \u003ca href=\"http://www.nytimes.com/2012/10/28/business/in-dairy-industry-consolidation-lush-paydays.html?pagewanted=all&_r=0\">published reports\u003c/a>.\u003c/p>\n\u003cp>Dean settled its case last summer for $145 million. The DFA settled Tuesday.\u003c/p>\n\u003cp>\"Where inherently there's risk when you go to trial, the member's interest would be better served by making a business decision to put it behind us,\" says DFA CEO Rick Smith, who announced his organization's \u003ca href=\"http://www.dfamilk.com/newsroom/press-releases/dfa-reaches-settlement-southeast-lawsuit\">settlement\u003c/a>, in which the cooperative admitted no wrongdoing.\u003c/p>\n\u003cp>Veterinarian Sam Galphin, who has worked in Raleigh, N.C., for 30 years, is unhappy with that settlement, saying farmers will see very little money and will get no relief from a bad market that makes it impossible to make any money. He calls the DFA-Dean deal a \"cartel\" and bristles at describing it as an industry consolidation.\u003c/p>\n\u003cp>\"When I started in North Carolina, there were 1,200 dairies. Today there are less than 300. In South Carolina, there were 800 dairies. Today there are less than 100,\" he says. \"That's not just consolidation.\"\u003c/p>\n\u003cp>Peter Carstensen, a University of Wisconsin Madison \u003ca href=\"http://www.law.wisc.edu/profiles/pccarste@wisc.edu\">law professor\u003c/a> who has watched the case for years, says he was not surprised by the settlement, but he was disappointed because most of the dairy farmers' problems won't be addressed.\u003c/p>\n\u003cp>\"While it is nice that the farmers get some modest compensation for the harm that they suffered in the past, they remain at risk, as does the entire milk industry, by the failure to use this case to develop better, more open and nondiscriminatory access to markets for milk,\" he says.\u003c/p>\n\u003cp>The U.S. Department of Justice investigated the industry on antitrust issues during the George W. Bush administration but didn't file any charges. That's why Carstensen had hoped the DFA case would go to trial, so that the judge could perhaps establish restrictions on DFA, and more family farmers could be competitive.\u003c/p>\n\u003cp>The farmers had sought $1.2 billion in damages from DFA. Combined with the Dean settlement, the dairy farmers should share more than $300 million.\u003cem> \u003cbr>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "55022 http://blogs.kqed.org/bayareabites/?p=55022",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/23/farmers-and-their-cooperative-settle-lawsuit-on-fixing-the-price-of-milk/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 695,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1358965665,
"excerpt": "Farmers in the Southeast had accused their own food cooperative, the Dairy Farmers of America, of striking a deal that created a milk monopoly and suppressed the price paid for raw milk. In settling the case, the cooperative said it did nothing wrong.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Farmers in the Southeast had accused their own food cooperative, the Dairy Farmers of America, of striking a deal that created a milk monopoly and suppressed the price paid for raw milk. In settling the case, the cooperative said it did nothing wrong.",
"title": "Farmers And Their Cooperative Settle Lawsuit On Fixing The Price Of Milk | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Farmers And Their Cooperative Settle Lawsuit On Fixing The Price Of Milk",
"datePublished": "2013-01-23T10:27:45-08:00",
"dateModified": "2013-01-23T10:27:45-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "farmers-and-their-cooperative-settle-lawsuit-on-fixing-the-price-of-milk",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=170015186&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Peggy Lowe",
"nprStoryDate": "Wed, 23 Jan 2013 04:00:00 -0500",
"nprLastModifiedDate": "Wed, 23 Jan 2013 09:17:02 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/01/23/170015186/farmers-and-their-cooperative-settle-lawsuit-on-fixing-the-price-of-milk?ft=3&f=170015186",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130123_me_08.mp3?orgId=1&topicId=1053&ft=3&f=170015186",
"nprAudioM3u": "http://api.npr.org/m3u/1170044467-6e84b1.m3u?orgId=1&topicId=1053&ft=3&f=170015186",
"nprStoryId": "170015186",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 23 Jan 2013 09:01:00 -0500",
"path": "/bayareabites/55022/farmers-and-their-cooperative-settle-lawsuit-on-fixing-the-price-of-milk",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130123_me_08.mp3?orgId=1&topicId=1053&ft=3&f=170015186",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Listen to Morning Edition on NPR: \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/23/170015186/farmers-and-their-cooperative-settle-lawsuit-on-fixing-the-price-of-milk\">Farmers And Their Cooperative Settle Lawsuit On Fixing The Price Of Milk\u003c/a>\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130123_me_08.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.kcur.org/people/peggy-lowe\">Peggy Lowe\u003c/a>, The Salt at NPR (1/23/13)\u003c/p>\n\u003cfigure id=\"attachment_55029\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/milkphoto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/milkphoto-300x224.jpg\" alt=\"This 5-foot plexiglass piece of art resembling a freshly poured glass of milk sits near the door at Dairy Farmers of America headquarters in Kansas City, Mo. Photo: Peggy Lowe/Harvest Public Media\" width=\"300\" height=\"224\" class=\"size-medium wp-image-55029\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This 5-foot plexiglass piece of art resembling a freshly poured glass of milk sits near the door at Dairy Farmers of America headquarters in Kansas City, Mo. Photo: Peggy Lowe/Harvest Public Media\u003c/figcaption>\u003c/figure>\n\u003cp>Farmers who had hoped to get some answers on why prices for their raw milk went into free fall a decade ago were disappointed Tuesday by the settlement of a case accusing Dairy Farmers of America Inc. of creating a milk monopoly in the Southeast.\u003c/p>\n\u003cp>Dairy farmers and industry observers had hoped for their day in court after years of delays in the large class-action suit. But the day before the trial was to start in federal court in Tennessee, DFA announced a $158.6 million deal, saying it didn't want to risk going to trial.\u003c/p>\n\u003cp>Although the payout will only go to farmers in the Southeast, the case was being watched as an indicator of the national industry, which has faced dramatic changes as it has become more industrialized and family farmers have been squeezed out.\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>But things were worse in the Southeast, where DFA, a food cooperative that was supposed to represent its 1,700 member farmers, instead made a deal with Dean Foods, a large food company based in Dallas, back in 2001. \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=112002639\">As NPR's John Burnett reported in 2009\u003c/a>, the deal made the milk industry icon Elsie the Cow look instead like Gordon Gekko.\u003c/p>\n\u003cp>The farmers filed suit in 2007, alleging that DFA and Dean conspired to eliminate competition in the Southeast and suppress the prices they would pay farmers for raw milk. In turn, executives made deals that made them rich. DFA's former CEO, Gary Hanman, who was named in the suit, was paid $31.6 million during his seven years as head of the cooperative. Dean's former CEO, Gregg Engles, was paid $156 million, according to \u003ca href=\"http://www.nytimes.com/2012/10/28/business/in-dairy-industry-consolidation-lush-paydays.html?pagewanted=all&_r=0\">published reports\u003c/a>.\u003c/p>\n\u003cp>Dean settled its case last summer for $145 million. The DFA settled Tuesday.\u003c/p>\n\u003cp>\"Where inherently there's risk when you go to trial, the member's interest would be better served by making a business decision to put it behind us,\" says DFA CEO Rick Smith, who announced his organization's \u003ca href=\"http://www.dfamilk.com/newsroom/press-releases/dfa-reaches-settlement-southeast-lawsuit\">settlement\u003c/a>, in which the cooperative admitted no wrongdoing.\u003c/p>\n\u003cp>Veterinarian Sam Galphin, who has worked in Raleigh, N.C., for 30 years, is unhappy with that settlement, saying farmers will see very little money and will get no relief from a bad market that makes it impossible to make any money. He calls the DFA-Dean deal a \"cartel\" and bristles at describing it as an industry consolidation.\u003c/p>\n\u003cp>\"When I started in North Carolina, there were 1,200 dairies. Today there are less than 300. In South Carolina, there were 800 dairies. Today there are less than 100,\" he says. \"That's not just consolidation.\"\u003c/p>\n\u003cp>Peter Carstensen, a University of Wisconsin Madison \u003ca href=\"http://www.law.wisc.edu/profiles/pccarste@wisc.edu\">law professor\u003c/a> who has watched the case for years, says he was not surprised by the settlement, but he was disappointed because most of the dairy farmers' problems won't be addressed.\u003c/p>\n\u003cp>\"While it is nice that the farmers get some modest compensation for the harm that they suffered in the past, they remain at risk, as does the entire milk industry, by the failure to use this case to develop better, more open and nondiscriminatory access to markets for milk,\" he says.\u003c/p>\n\u003cp>The U.S. Department of Justice investigated the industry on antitrust issues during the George W. Bush administration but didn't file any charges. That's why Carstensen had hoped the DFA case would go to trial, so that the judge could perhaps establish restrictions on DFA, and more family farmers could be competitive.\u003c/p>\n\u003cp>The farmers had sought $1.2 billion in damages from DFA. Combined with the Dean settlement, the dairy farmers should share more than $300 million.\u003cem> \u003cbr>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Peggy Lowe is a reporter for \u003ca href=\"http://harvestpublicmedia.org/\">Harvest Public Media\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/55022/farmers-and-their-cooperative-settle-lawsuit-on-fixing-the-price-of-milk",
"authors": [
"byline_bayareabites_55022"
],
"categories": [
"bayareabites_1962",
"bayareabites_1874",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_11078",
"bayareabites_11077",
"bayareabites_11075",
"bayareabites_1621",
"bayareabites_11076",
"bayareabites_10921"
],
"featImg": "bayareabites_55023",
"label": "bayareabites"
},
"bayareabites_54946": {
"type": "posts",
"id": "bayareabites_54946",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54946",
"score": null,
"sort": [
1358884633000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1358884633,
"format": "aside",
"disqusTitle": "KQED's Forum: Whole Foods' John Mackey",
"title": "KQED's Forum: Whole Foods' John Mackey",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Listen to KQED's Forum: Whole Foods' John Mackey\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301221000\">Original Broadcast\u003c/a>: Tuesday, Jan 22, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130122bforum.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_54949\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\" alt=\"John Mackey, CEO of Whole Foods\" width=\"248\" height=\"140\" class=\"size-full wp-image-54949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mackey, CEO of Whole Foods, speaks while surrounded by Whole Foods employees during a news conference on Capitol Hill, December 9, 2008 in Washington, DC. Photo: Mark Wilson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In his new book, \"Conscious Capitalism,\" Whole Foods co-founder and co-CEO John Mackey says that a responsible business can benefit both society and the bottom line. KQED's Forum talk to Mackey about ethical capitalism and the recent controversy surrounding his comparison of President Obama's health care reform to fascism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> John Mackey, co-CEO of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a> which he co-founded in 1980, and co-author of \"\u003ca href=\"http://www.amazon.com/Conscious-Capitalism-Liberating-Heroic-Business/dp/1422144208/ref=sr_1_1?ie=UTF8&qid=1358830548&sr=8-1&keywords=conscious+capitalism\">Conscious Capitalism: Liberating the Heroic Spirit of Business\u003c/a>.\"\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/16/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism/\">Whole Foods Founder John Mackey On Fascism And ‘Conscious Capitalism’\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "54946 http://blogs.kqed.org/bayareabites/?p=54946",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/22/kqeds-forum-whole-foods-john-mackey/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 164,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1358884633,
"excerpt": "In his new book, “Conscious Capitalism,” Whole Foods co-founder and co-CEO John Mackey says that a responsible business can benefit both society and the bottom line. KQED’s Forum talk to Mackey about ethical capitalism and the recent controversy surrounding his comparison of President Obama’s health care reform to fascism.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In his new book, “Conscious Capitalism,” Whole Foods co-founder and co-CEO John Mackey says that a responsible business can benefit both society and the bottom line. KQED’s Forum talk to Mackey about ethical capitalism and the recent controversy surrounding his comparison of President Obama’s health care reform to fascism.",
"title": "KQED's Forum: Whole Foods' John Mackey | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: Whole Foods' John Mackey",
"datePublished": "2013-01-22T11:57:13-08:00",
"dateModified": "2013-01-22T11:57:13-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-whole-foods-john-mackey",
"status": "publish",
"path": "/bayareabites/54946/kqeds-forum-whole-foods-john-mackey",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130122bforum.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to KQED's Forum: Whole Foods' John Mackey\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301221000\">Original Broadcast\u003c/a>: Tuesday, Jan 22, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130122bforum.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_54949\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey248x140.jpg\" alt=\"John Mackey, CEO of Whole Foods\" width=\"248\" height=\"140\" class=\"size-full wp-image-54949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mackey, CEO of Whole Foods, speaks while surrounded by Whole Foods employees during a news conference on Capitol Hill, December 9, 2008 in Washington, DC. Photo: Mark Wilson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>In his new book, \"Conscious Capitalism,\" Whole Foods co-founder and co-CEO John Mackey says that a responsible business can benefit both society and the bottom line. KQED's Forum talk to Mackey about ethical capitalism and the recent controversy surrounding his comparison of President Obama's health care reform to fascism.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guest:\u003c/strong> John Mackey, co-CEO of \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods Market\u003c/a> which he co-founded in 1980, and co-author of \"\u003ca href=\"http://www.amazon.com/Conscious-Capitalism-Liberating-Heroic-Business/dp/1422144208/ref=sr_1_1?ie=UTF8&qid=1358830548&sr=8-1&keywords=conscious+capitalism\">Conscious Capitalism: Liberating the Heroic Spirit of Business\u003c/a>.\"\n\u003c/p>\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/16/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism/\">Whole Foods Founder John Mackey On Fascism And ‘Conscious Capitalism’\u003c/a> (NPR Food)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54946/kqeds-forum-whole-foods-john-mackey",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_2254",
"bayareabites_1962",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_60",
"bayareabites_1873"
],
"tags": [
"bayareabites_11047",
"bayareabites_53",
"bayareabites_1325",
"bayareabites_96",
"bayareabites_3063"
],
"featImg": "bayareabites_54949",
"label": "bayareabites"
},
"bayareabites_54631": {
"type": "posts",
"id": "bayareabites_54631",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54631",
"score": null,
"sort": [
1358369438000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1358369438,
"format": "aside",
"disqusTitle": "Whole Foods Founder John Mackey On Fascism And 'Conscious Capitalism'",
"title": "Whole Foods Founder John Mackey On Fascism And 'Conscious Capitalism'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54635\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/wholefoods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/wholefoods.jpg\" alt=\"Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\" title=\"Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\" width=\"560\" class=\"size-full wp-image-54635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/140874239/april-fulton\">April Fulton\u003c/a>. \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169413848/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism\">The Salt at NPR Food\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Listen to Part 1 of the story from NPR's Morning Edition (1/16/13):\u003c/strong>\u003cbr>\nWhole Foods Founder John Mackey On Fascism And 'Conscious Capitalism'\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130116_me_13.mp3\"] \u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> has played a key role in propelling organic foods into the mainstream. The specialty supermarket chain has more than 300 stores and plans to continue expanding. But outspoken founder and co-CEO John Mackey is not the crunchy granola liberal one might conjure while perusing aisles of earnestly labeled blue corn chips and gently misted red peppers.\u003c/p>\n\u003cp>In fact, he's a self-styled libertarian: a vegan who sells sustainably raised meat, a man who compares the government's health care overhaul to \"fascism\" but wants to improve American diets.\u003c/p>\n\u003cp>And he thinks big businesses have an obligation to change customers' perception that big corporations are \"primarily selfish and greedy.\" (Not that he's opposed to profits. In fact, Whole Foods posted a \u003ca href=\"http://www.marketwatch.com/story/whole-foods-profit-up-49-raises-dividend-2012-11-07\">49 percent boost in quarterly earnings\u003c/a> in November.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Mackey sat down with \u003cem>Morning Edition\u003c/em> host Steve Inskeep to discuss his philosophy and the \u003ca href=\"http://www.amazon.com/Conscious-Capitalism-Liberating-Heroic-Business/dp/1422144208\">new book\u003c/a> he co-authored, \u003cem>Conscious Capitalism\u003c/em>. Part 1 airs Wednesday, Part 2 on Thursday.\u003c/p>\n\u003cp>\u003cstrong>Listen to Part 2 of the story from NPR's Morning Edition (1/17/13):\u003c/strong>\u003cbr>\nWhole Foods CEO Expects Health Care Costs To Rise\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130117_me_14.mp3\"] \u003c/p>\n\u003cp>Mackey tells Inskeep that companies must have a higher purpose than just making money.\u003c/p>\n\u003cfigure id=\"attachment_54636\" class=\"wp-caption alignleft\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey-224x300.jpg\" alt=\"John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\" title=\"John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\" width=\"224\" height=\"300\" class=\"size-medium wp-image-54636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\u003c/figcaption>\u003c/figure>\n\u003cp>For example, when Whole Foods decided it wanted to stop selling overfished species of cod and octopus at its seafood counters, it didn't just abruptly cut off its suppliers. Instead, the company gave its suppliers three years to come up with a better way of fishing; during that time, the seafood stayed for sale — but with a label of \"unsustainable.\"\u003c/p>\n\u003cp>In the end, Whole Foods, working with the \u003ca href=\"http://www.msc.org/\">Marine Stewardship Council\u003c/a> (we'll have much more on them later), was able to find one supplier of sustainable cod.\u003c/p>\n\u003cp>\"You take a risk when you do that because some of your customers ... who don't care about sustainability, they're going to go shop at your competitor's store who has the fish, so you lose some business that way,\" Mackey says. \"But it was the right thing to do.\"\u003c/p>\n\u003cp>What he doesn't think is right is President Obama's health overhaul and the new costs that coverage requirements will place on businesses.\u003c/p>\n\u003cp>When Inskeep asks him if he still thinks the health law is a form of socialism, as he's \u003ca href=\"http://online.wsj.com/article/SB10001424052970204251404574342170072865070.html\">said before\u003c/a>, Mackey responds:\u003c/p>\n\u003cp>\"Technically speaking, it's more like fascism. Socialism is where the government owns the means of production. In fascism, the government doesn't own the means of production, but they do control it — and that's what's happening with our health care programs and these reforms.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/169411919/conscious-capitalism-liberating-the-heroic-spirit-of-business\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/conscious-capitalism-199x300.jpg\" alt=\"Conscious Capitalism by John Mackey and Raj Sisodia\" title=\"Conscious Capitalism by John Mackey and Raj Sisodia\" width=\"199\" height=\"300\" class=\"alignright size-medium wp-image-54637\">\u003c/a>Still, Mackey sees room to cooperate with the administration on another front: efforts to reform the American diet, a pet project of first lady Michelle Obama.\u003c/p>\n\u003cp>\"People in America are addicted to sugar, and to fat and to salt,\" he says, and as a nation, it's holding us back. \"Food is intensely pleasurable, and people are afraid that if they change the way they eat, they'll stop having pleasure.\"\u003c/p>\n\u003cp>Still, he acknowledges how hard it can be to stick to a health-conscious diet. Restaurant meals, he says, rarely meet his personal dietary rules — not just no meat, but also no oil or refined flour. Luckily, Mackey jokes, there's a Whole Foods to be found wherever he travels.\u003c/p>\n\u003cp>So our question to you, dear readers, is this: How big a role does a business leader's personal philosophy play in your decision to buy products from his or her company? Tell us in the comments section below. \u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>TRANSCRIPT FROM MORNING EDITION PROGRAM (Part 1):\u003c/strong>\u003c/p>\n\u003cp>STEVE INSKEEP, HOST: \u003c/p>\n\u003cp>When you start your own company, it becomes an extension of yourself, an expression of your habits, your beliefs, your quirks. When John Mackey started a health food grocery store decades ago, he hoped to make it an extension of his values. Now that John Mackey's Whole Foods market is a nationwide chain with countless customers, stockholders and suppliers to please, that is hard work. Yet Mackey still tries to do it.\u003c/p>\n\u003cp>And in a new book, he defends the virtues of capitalism, even if capitalism's vices have been exposed in recent years.\u003c/p>\n\u003cp>JOHN MACKEY: Even if its goal is to maximize profits, it's not as if business can just do whatever the hell it wants to do, because people exchange with it voluntarily, and that acts to discipline some of the selfishness and greed that a corporation might have.\u003c/p>\n\u003cp>INSKEEP: John Mackey is co-author of a new book called \"Conscious Capitalism.\" It's sort of a new-age capitalist credo about how companies can become enlightened, and along the way improve the public's image of big corporations.\u003c/p>\n\u003cp>How did large corporations fall into such public disfavor?\u003c/p>\n\u003cp>MACKEY: The biggest reason is people have a tendency to distrust what is large and powerful. But then I think mostly, it's the philosophy of why business exists in the first place. That philosophy of maximizing profits and shareholder value means that many people see corporations as primarily selfish and greedy, that they're out there just to make as much money as possible, and they don't apparently care about anybody else.\u003c/p>\n\u003cp>I think that's a caricature. I don't think it's completely accurate. But business has not done enough to disavow that. It has not been able to embrace a more comprehensive, positive philosophy, which is what our book tries to do.\u003c/p>\n\u003cp>INSKEEP: Aren't there a lot of corporations that do focus primarily on maximizing shareholder value and, in fact, they think that the whole legal framework of the United States requires them to be that way?\u003c/p>\n\u003cp>MACKEY: Many corporations do think that way. But because business is inherently connected through stakeholders and to interdependent systems, you can't maximize profits unless you are creating value for your customers. The art of good conscious business leadership is to look for the win-win-win-win strategies so that all the stakeholders can simultaneously be winning.\u003c/p>\n\u003cp>INSKEEP: You said another thing there: conscious business. What do you mean by a conscious business?\u003c/p>\n\u003cp>MACKEY: A conscious business is one who understands, one, that it has a higher purpose besides just making money, and number two, it understands how these stakeholders are connected together in a larger business system.\u003c/p>\n\u003cp>INSKEEP: Can you think of a moment in the last couple of decades where you felt that you faced a decision point, a choice - you know, I could make more money this way, but I would become the evil company I don't ever want to be?\u003c/p>\n\u003cp>MACKEY: I think you face those choices on a regular basis. Seldom in the decisions that you make in business is it clearly black-and-white, good-versus-evil. Mostly, it's kind of on the fringe, on the periphery. But our company made a decision to get rid of what we call unsustainable seafood, red-rated seafood species that Monterey Bay Aquarium and Blue Ocean Institute - two organizations we work with - had labeled these species as unsustainable.\u003c/p>\n\u003cp>INSKEEP: They're being overfished.\u003c/p>\n\u003cp>MACKEY: They're being overfished. Exactly. So we labeled it unsustainable, and we made a decision that we would phase them out. I think it was over a three-year period.\u003c/p>\n\u003cp>INSKEEP: What were some of the fish that I would have found at a Whole Foods seafood counter that were labeled this way?\u003c/p>\n\u003cp>MACKEY: Octopus, cod, Atlantic cod, which used to be the most abundant fish in the Western Hemisphere. In pre-Columbian times, it was the basis of the whole New England fishing industry, and 95 percent of the stocks are down from what they were a couple hundred years ago. So those are a couple of examples. And we actually are very proud of the fact that we discontinued selling those species.\u003c/p>\n\u003cp>Some people were very happy about that, but then again you take a risk when you do that, because some of your customers are going to go shop - who don't care about sustainability - they're going to go shop at your competitor's store who has the fish. So you lose some business that way.\u003c/p>\n\u003cp>INSKEEP: Every phase of that decision must have been complicated. You said that you decided to phase it out, which meant that for a while, you were labeling these products and selling them, anyway.\u003c/p>\n\u003cp>MACKEY: And being criticized for doing so.\u003c/p>\n\u003cp>INSKEEP: For being a gradualist, basically.\u003c/p>\n\u003cp>MACKEY: Well, the advantage of doing it that way is it's a compromise. You have your internal argument, your internal discussion, where the seafood people might be saying we can't afford to lose those sales, and the other people saying we can't afford to continue to sell fish that's not sustainable. So the compromise is, is OK, we're going to get rid of it, but we'll give you three years to find a sustainable alternative to it - a substitute, so to speak.\u003c/p>\n\u003cp>And, in fact, in the case of cod, for example, we found the Marine Stewardship Council, which is a sustainability certifying agency, international, that Whole Foods has worked with for years, actually was able to certify one fishery of cod as sustainable. So we were able to still sell cod from this sustainable fishery. That was a good example of by giving it a little bit of time, our buyers were able to find an alternative.\u003c/p>\n\u003cp>INSKEEP: Because, in the end, you're in a marketplace, and you need to make a profit, whatever your values might be.\u003c/p>\n\u003cp>MACKEY: No. You've, once again, gone back to the tradeoff thinking, that there must be conflict. There must be a tradeoff that has to happen here, whereas I've just given you the opposite. I've given you an example where we were able to do the win-win, where we were able to maintain sustainability at the same time that we were able to meet our customers' desire to have this seafood.\u003c/p>\n\u003cp>INSKEEP: Well, it was a compromise, as you said, to use your word.\u003c/p>\n\u003cp>MACKEY: It was a compromise internally while we sought the win-win. Sometimes there are tradeoffs, but that's just a failure of creativity, a failure of imagination. In this example, there was no failure. We were able to find the win-win.\u003c/p>\n\u003cp>INSKEEP: And I'm just thinking in terms of trying to do business while keeping a higher purpose in mind. Everybody knows about the effect that activist stockholders have had on corporations that do have to look over their shoulders and think about shareholder value and make difficult decisions with that in mind. Since you've been public for a couple of decades, I'm curious how, if at all, you've been able to dodge the occasional investor who says: Look, you're wasting a lot of money on these idealistic schemes. I want a better dividend.\u003c/p>\n\u003cp>MACKEY: We haven't necessarily dodged it. The investors, of course, do want us to make more money, and they do want higher dividends and they want the stock price to go up. But I will say on balance that the investor-stakeholder is the easiest stakeholder to get along with. The stakeholder that complains the most, of course, are our customers. We have a lot more customers than we have investors in our company, and they have lots of alternatives in the marketplace they can shop at. So they're not shy to tell us what they don't like when we're doing things.\u003c/p>\n\u003cp>INSKEEP: Why aren't you selling this product? Why are you charging that price?\u003c/p>\n\u003cp>MACKEY: Yes. Or why are you selling that product? Like, even in this conversation today, when I said, well, we're going phase out the red-rated species over a three-year period, customers want lower prices and higher quality. Employees want higher wages and better benefits and better working conditions. Suppliers want to give fewer discounts and want you to pick up more of their products. Communities want more donations. Governments want higher taxes. Investors want higher dividends and higher stock price. Every one of the stakeholders wants more. They always want more.\u003c/p>\n\u003cp>(SOUNDBITE OF MUSIC)\u003c/p>\n\u003cp>INSKEEP: John Mackey is co-CEO of Whole Foods Market. As we've heard, he speaks his mind, and a few years ago, Mackey famously warned against President Obama's healthcare plan, writing an article that included the word socialism. When we spoke with Mackey, he'd moved on to another word for the health law: fascism.\u003c/p>\n\u003cp>MACKEY: In fascism, the government doesn't own the means of production, but they do control it. And that's what's happening with these reforms.\u003c/p>\n\u003cp>INSKEEP: And we'll hear that argument from John Mackey tomorrow, as we continue our conversation right here on MORNING EDITION, from NPR News.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\n\u003cem>Transcript provided by NPR, Copyright National Public Radio.\u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "54631 http://blogs.kqed.org/bayareabites/?p=54631",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/16/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 2284,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 59
},
"modified": 1358830841,
"excerpt": "The outspoken Whole Foods founder tells us why he hates \"Obamacare\" and why we have trouble cutting the sugar, fat and salt out of our diets. What would you like to tell him? Let us know.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The outspoken Whole Foods founder tells us why he hates "Obamacare" and why we have trouble cutting the sugar, fat and salt out of our diets. What would you like to tell him? Let us know.",
"title": "Whole Foods Founder John Mackey On Fascism And 'Conscious Capitalism' | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Whole Foods Founder John Mackey On Fascism And 'Conscious Capitalism'",
"datePublished": "2013-01-16T12:50:38-08:00",
"dateModified": "2013-01-21T21:00:41-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=169413848&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "April Fulton",
"nprStoryDate": "Wed, 16 Jan 2013 04:00:00 -0500",
"nprLastModifiedDate": "Wed, 16 Jan 2013 12:25:49 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/01/16/169413848/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism?ft=3&f=169413848",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130116_me_13.mp3?orgId=1&topicId=1053&ft=3&f=169413848",
"nprAudioM3u": "http://api.npr.org/m3u/1169486820-38a9bd.m3u?orgId=1&topicId=1053&ft=3&f=169413848",
"nprStoryId": "169413848",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 16 Jan 2013 12:25:00 -0500",
"path": "/bayareabites/54631/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130116_me_13.mp3?orgId=1&topicId=1053&ft=3&f=169413848",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54635\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/wholefoods.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/wholefoods.jpg\" alt=\"Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\" title=\"Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\" width=\"560\" class=\"size-full wp-image-54635\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Foods has more than 300 stores and continues to expand. Photo: Harry Cabluck/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/140874239/april-fulton\">April Fulton\u003c/a>. \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/16/169413848/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism\">The Salt at NPR Food\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>Listen to Part 1 of the story from NPR's Morning Edition (1/16/13):\u003c/strong>\u003cbr>\nWhole Foods Founder John Mackey On Fascism And 'Conscious Capitalism'\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130116_me_13.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> has played a key role in propelling organic foods into the mainstream. The specialty supermarket chain has more than 300 stores and plans to continue expanding. But outspoken founder and co-CEO John Mackey is not the crunchy granola liberal one might conjure while perusing aisles of earnestly labeled blue corn chips and gently misted red peppers.\u003c/p>\n\u003cp>In fact, he's a self-styled libertarian: a vegan who sells sustainably raised meat, a man who compares the government's health care overhaul to \"fascism\" but wants to improve American diets.\u003c/p>\n\u003cp>And he thinks big businesses have an obligation to change customers' perception that big corporations are \"primarily selfish and greedy.\" (Not that he's opposed to profits. In fact, Whole Foods posted a \u003ca href=\"http://www.marketwatch.com/story/whole-foods-profit-up-49-raises-dividend-2012-11-07\">49 percent boost in quarterly earnings\u003c/a> in November.)\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>Mackey sat down with \u003cem>Morning Edition\u003c/em> host Steve Inskeep to discuss his philosophy and the \u003ca href=\"http://www.amazon.com/Conscious-Capitalism-Liberating-Heroic-Business/dp/1422144208\">new book\u003c/a> he co-authored, \u003cem>Conscious Capitalism\u003c/em>. Part 1 airs Wednesday, Part 2 on Thursday.\u003c/p>\n\u003cp>\u003cstrong>Listen to Part 2 of the story from NPR's Morning Edition (1/17/13):\u003c/strong>\u003cbr>\nWhole Foods CEO Expects Health Care Costs To Rise\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/me/2013/01/20130117_me_14.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Mackey tells Inskeep that companies must have a higher purpose than just making money.\u003c/p>\n\u003cfigure id=\"attachment_54636\" class=\"wp-caption alignleft\" style=\"max-width: 224px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/johnmackey-224x300.jpg\" alt=\"John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\" title=\"John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\" width=\"224\" height=\"300\" class=\"size-medium wp-image-54636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">John Mackey is co-CEO and co-founder of Whole Foods Market and co-founder of the nonprofit Conscious Capitalism, Inc. Photo: Whole Foods Market/Courtesy Harvard Business Review Press\u003c/figcaption>\u003c/figure>\n\u003cp>For example, when Whole Foods decided it wanted to stop selling overfished species of cod and octopus at its seafood counters, it didn't just abruptly cut off its suppliers. Instead, the company gave its suppliers three years to come up with a better way of fishing; during that time, the seafood stayed for sale — but with a label of \"unsustainable.\"\u003c/p>\n\u003cp>In the end, Whole Foods, working with the \u003ca href=\"http://www.msc.org/\">Marine Stewardship Council\u003c/a> (we'll have much more on them later), was able to find one supplier of sustainable cod.\u003c/p>\n\u003cp>\"You take a risk when you do that because some of your customers ... who don't care about sustainability, they're going to go shop at your competitor's store who has the fish, so you lose some business that way,\" Mackey says. \"But it was the right thing to do.\"\u003c/p>\n\u003cp>What he doesn't think is right is President Obama's health overhaul and the new costs that coverage requirements will place on businesses.\u003c/p>\n\u003cp>When Inskeep asks him if he still thinks the health law is a form of socialism, as he's \u003ca href=\"http://online.wsj.com/article/SB10001424052970204251404574342170072865070.html\">said before\u003c/a>, Mackey responds:\u003c/p>\n\u003cp>\"Technically speaking, it's more like fascism. Socialism is where the government owns the means of production. In fascism, the government doesn't own the means of production, but they do control it — and that's what's happening with our health care programs and these reforms.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/169411919/conscious-capitalism-liberating-the-heroic-spirit-of-business\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/conscious-capitalism-199x300.jpg\" alt=\"Conscious Capitalism by John Mackey and Raj Sisodia\" title=\"Conscious Capitalism by John Mackey and Raj Sisodia\" width=\"199\" height=\"300\" class=\"alignright size-medium wp-image-54637\">\u003c/a>Still, Mackey sees room to cooperate with the administration on another front: efforts to reform the American diet, a pet project of first lady Michelle Obama.\u003c/p>\n\u003cp>\"People in America are addicted to sugar, and to fat and to salt,\" he says, and as a nation, it's holding us back. \"Food is intensely pleasurable, and people are afraid that if they change the way they eat, they'll stop having pleasure.\"\u003c/p>\n\u003cp>Still, he acknowledges how hard it can be to stick to a health-conscious diet. Restaurant meals, he says, rarely meet his personal dietary rules — not just no meat, but also no oil or refined flour. Luckily, Mackey jokes, there's a Whole Foods to be found wherever he travels.\u003c/p>\n\u003cp>So our question to you, dear readers, is this: How big a role does a business leader's personal philosophy play in your decision to buy products from his or her company? Tell us in the comments section below. \u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>TRANSCRIPT FROM MORNING EDITION PROGRAM (Part 1):\u003c/strong>\u003c/p>\n\u003cp>STEVE INSKEEP, HOST: \u003c/p>\n\u003cp>When you start your own company, it becomes an extension of yourself, an expression of your habits, your beliefs, your quirks. When John Mackey started a health food grocery store decades ago, he hoped to make it an extension of his values. Now that John Mackey's Whole Foods market is a nationwide chain with countless customers, stockholders and suppliers to please, that is hard work. Yet Mackey still tries to do it.\u003c/p>\n\u003cp>And in a new book, he defends the virtues of capitalism, even if capitalism's vices have been exposed in recent years.\u003c/p>\n\u003cp>JOHN MACKEY: Even if its goal is to maximize profits, it's not as if business can just do whatever the hell it wants to do, because people exchange with it voluntarily, and that acts to discipline some of the selfishness and greed that a corporation might have.\u003c/p>\n\u003cp>INSKEEP: John Mackey is co-author of a new book called \"Conscious Capitalism.\" It's sort of a new-age capitalist credo about how companies can become enlightened, and along the way improve the public's image of big corporations.\u003c/p>\n\u003cp>How did large corporations fall into such public disfavor?\u003c/p>\n\u003cp>MACKEY: The biggest reason is people have a tendency to distrust what is large and powerful. But then I think mostly, it's the philosophy of why business exists in the first place. That philosophy of maximizing profits and shareholder value means that many people see corporations as primarily selfish and greedy, that they're out there just to make as much money as possible, and they don't apparently care about anybody else.\u003c/p>\n\u003cp>I think that's a caricature. I don't think it's completely accurate. But business has not done enough to disavow that. It has not been able to embrace a more comprehensive, positive philosophy, which is what our book tries to do.\u003c/p>\n\u003cp>INSKEEP: Aren't there a lot of corporations that do focus primarily on maximizing shareholder value and, in fact, they think that the whole legal framework of the United States requires them to be that way?\u003c/p>\n\u003cp>MACKEY: Many corporations do think that way. But because business is inherently connected through stakeholders and to interdependent systems, you can't maximize profits unless you are creating value for your customers. The art of good conscious business leadership is to look for the win-win-win-win strategies so that all the stakeholders can simultaneously be winning.\u003c/p>\n\u003cp>INSKEEP: You said another thing there: conscious business. What do you mean by a conscious business?\u003c/p>\n\u003cp>MACKEY: A conscious business is one who understands, one, that it has a higher purpose besides just making money, and number two, it understands how these stakeholders are connected together in a larger business system.\u003c/p>\n\u003cp>INSKEEP: Can you think of a moment in the last couple of decades where you felt that you faced a decision point, a choice - you know, I could make more money this way, but I would become the evil company I don't ever want to be?\u003c/p>\n\u003cp>MACKEY: I think you face those choices on a regular basis. Seldom in the decisions that you make in business is it clearly black-and-white, good-versus-evil. Mostly, it's kind of on the fringe, on the periphery. But our company made a decision to get rid of what we call unsustainable seafood, red-rated seafood species that Monterey Bay Aquarium and Blue Ocean Institute - two organizations we work with - had labeled these species as unsustainable.\u003c/p>\n\u003cp>INSKEEP: They're being overfished.\u003c/p>\n\u003cp>MACKEY: They're being overfished. Exactly. So we labeled it unsustainable, and we made a decision that we would phase them out. I think it was over a three-year period.\u003c/p>\n\u003cp>INSKEEP: What were some of the fish that I would have found at a Whole Foods seafood counter that were labeled this way?\u003c/p>\n\u003cp>MACKEY: Octopus, cod, Atlantic cod, which used to be the most abundant fish in the Western Hemisphere. In pre-Columbian times, it was the basis of the whole New England fishing industry, and 95 percent of the stocks are down from what they were a couple hundred years ago. So those are a couple of examples. And we actually are very proud of the fact that we discontinued selling those species.\u003c/p>\n\u003cp>Some people were very happy about that, but then again you take a risk when you do that, because some of your customers are going to go shop - who don't care about sustainability - they're going to go shop at your competitor's store who has the fish. So you lose some business that way.\u003c/p>\n\u003cp>INSKEEP: Every phase of that decision must have been complicated. You said that you decided to phase it out, which meant that for a while, you were labeling these products and selling them, anyway.\u003c/p>\n\u003cp>MACKEY: And being criticized for doing so.\u003c/p>\n\u003cp>INSKEEP: For being a gradualist, basically.\u003c/p>\n\u003cp>MACKEY: Well, the advantage of doing it that way is it's a compromise. You have your internal argument, your internal discussion, where the seafood people might be saying we can't afford to lose those sales, and the other people saying we can't afford to continue to sell fish that's not sustainable. So the compromise is, is OK, we're going to get rid of it, but we'll give you three years to find a sustainable alternative to it - a substitute, so to speak.\u003c/p>\n\u003cp>And, in fact, in the case of cod, for example, we found the Marine Stewardship Council, which is a sustainability certifying agency, international, that Whole Foods has worked with for years, actually was able to certify one fishery of cod as sustainable. So we were able to still sell cod from this sustainable fishery. That was a good example of by giving it a little bit of time, our buyers were able to find an alternative.\u003c/p>\n\u003cp>INSKEEP: Because, in the end, you're in a marketplace, and you need to make a profit, whatever your values might be.\u003c/p>\n\u003cp>MACKEY: No. You've, once again, gone back to the tradeoff thinking, that there must be conflict. There must be a tradeoff that has to happen here, whereas I've just given you the opposite. I've given you an example where we were able to do the win-win, where we were able to maintain sustainability at the same time that we were able to meet our customers' desire to have this seafood.\u003c/p>\n\u003cp>INSKEEP: Well, it was a compromise, as you said, to use your word.\u003c/p>\n\u003cp>MACKEY: It was a compromise internally while we sought the win-win. Sometimes there are tradeoffs, but that's just a failure of creativity, a failure of imagination. In this example, there was no failure. We were able to find the win-win.\u003c/p>\n\u003cp>INSKEEP: And I'm just thinking in terms of trying to do business while keeping a higher purpose in mind. Everybody knows about the effect that activist stockholders have had on corporations that do have to look over their shoulders and think about shareholder value and make difficult decisions with that in mind. Since you've been public for a couple of decades, I'm curious how, if at all, you've been able to dodge the occasional investor who says: Look, you're wasting a lot of money on these idealistic schemes. I want a better dividend.\u003c/p>\n\u003cp>MACKEY: We haven't necessarily dodged it. The investors, of course, do want us to make more money, and they do want higher dividends and they want the stock price to go up. But I will say on balance that the investor-stakeholder is the easiest stakeholder to get along with. The stakeholder that complains the most, of course, are our customers. We have a lot more customers than we have investors in our company, and they have lots of alternatives in the marketplace they can shop at. So they're not shy to tell us what they don't like when we're doing things.\u003c/p>\n\u003cp>INSKEEP: Why aren't you selling this product? Why are you charging that price?\u003c/p>\n\u003cp>MACKEY: Yes. Or why are you selling that product? Like, even in this conversation today, when I said, well, we're going phase out the red-rated species over a three-year period, customers want lower prices and higher quality. Employees want higher wages and better benefits and better working conditions. Suppliers want to give fewer discounts and want you to pick up more of their products. Communities want more donations. Governments want higher taxes. Investors want higher dividends and higher stock price. Every one of the stakeholders wants more. They always want more.\u003c/p>\n\u003cp>(SOUNDBITE OF MUSIC)\u003c/p>\n\u003cp>INSKEEP: John Mackey is co-CEO of Whole Foods Market. As we've heard, he speaks his mind, and a few years ago, Mackey famously warned against President Obama's healthcare plan, writing an article that included the word socialism. When we spoke with Mackey, he'd moved on to another word for the health law: fascism.\u003c/p>\n\u003cp>MACKEY: In fascism, the government doesn't own the means of production, but they do control it. And that's what's happening with these reforms.\u003c/p>\n\u003cp>INSKEEP: And we'll hear that argument from John Mackey tomorrow, as we continue our conversation right here on MORNING EDITION, from NPR News.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\n\u003cem>Transcript provided by NPR, Copyright National Public Radio.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54631/whole-foods-founder-john-mackey-on-fascism-and-conscious-capitalism",
"authors": [
"byline_bayareabites_54631"
],
"categories": [
"bayareabites_1875",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_11047",
"bayareabites_1270",
"bayareabites_96",
"bayareabites_10921",
"bayareabites_3063",
"bayareabites_9405"
],
"featImg": "bayareabites_54632",
"label": "bayareabites"
},
"bayareabites_54400": {
"type": "posts",
"id": "bayareabites_54400",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54400",
"score": null,
"sort": [
1357935550000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1357935550,
"format": "aside",
"disqusTitle": "KQED's Forum: Restaurant Roundup",
"title": "KQED's Forum: Restaurant Roundup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54410\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop560.jpg\" alt=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" title=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" width=\"560\" height=\"314\" class=\"size-full wp-image-54410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Restaurant Roundup\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 10, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130110bforum.mp3\"] \u003c/p>\n\u003cp>From grass-fed shaking beef to locally sourced golden chanterelles to salt-roasted pear sorbet, San Francisco has long been a hub of dining innovation. What new restaurants or old standbys are your favorites? KQED's Forum get the latest from dining critics on the best cuisine and dining trends in the Bay Area.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Jung, dining blogger at FoodGal.com and former food writer and editor for the San Jose Mercury News\u003c/li>\n\u003cli>Jonathan Kauffman, San Francisco editor for TastingTable.com and former restaurant critic for the East Bay Express, the Seattle Weekly and the SF Weekly\u003c/li>\n\u003cli>Michael Bauer, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/\">Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodgal.com/\">Food Gal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastingtable.com/entry_by_section/sf/dining?setPrefEditionName=sf\">Tasting Table\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.theawl.com/2013/01/san-francisco-almost-as-good-as-new-york#comments\">Is New York Losing the Restaurant War to the Bay Area? (The Awl)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Restaurants Recommended by Food Critics and Bloggers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Marlowe\u003cbr>\nPläj\u003cbr>\nBenu (chef Corey Lee)\u003cbr>\nPark Tavern\u003cbr>\nAziza\u003cbr>\nBar Tartine\u003cbr>\nQuince\u003cbr>\nSandbox Bakery (opened by former chef at Slanted Door)\u003cbr>\nDeli Board\u003cbr>\nOuterlands\u003cbr>\nCommonwealth\u003cbr>\nKokkari\u003cbr>\nCraftsman and Wolves\u003cbr>\nLai Hong Lounge in Chinatown (branch of Kong Kong Lounge)\u003cbr>\nM.Y. China in Westfield Mall\u003cbr>\nHakkasan\u003cbr>\nMandalay\u003cbr>\nCharles Phan's Hard Water (not yet opened)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Miss Ollie's in Oakland\u003cbr>\nFlora Restaurant and Bar in Oakland\u003cbr>\nHopscotch Restaurant and Bar in Oakland\u003cbr>\nDuende in Oakland\u003cbr>\nCosecha in Oakland\u003cbr>\nIppuku in Berkeley (chef Christian Geideman)\u003cbr>\nCafe Gratitude in Berkeley\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagel Shop in Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Authentic Bagel Company in Oakland\u003c/a>\u003cbr>\nBartavelle Coffee and Wine Bar in Berkeley\u003cbr>\nChez Panisse in Berkeley\u003cbr>\nSlow Hand BBQ in Pleasant Hill\u003cbr>\nComal in Berkeley (former chef at Delfina's)\u003cbr>\nTamarindo Antojeria Mexicana in Oakland\u003cbr>\nGather in Berkeley\u003cbr>\nSaul's Restaurant and Delicatessen in Berkeley\u003cbr>\nA16 (currently in San Francisco. Set to open another location in the East Bay)\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>Chez TJ in Mountain View\u003cbr>\nAlexander's Steakhouse in San Francisco and Silicon Valley\u003cbr>\nThe Sea in Palo Alto\u003cbr>\nAttic in San Mateo\u003cbr>\nManresa in Los Gatos\u003cbr>\nAll Spice in San Mateo\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Mill Valley Beerworks in Mill Valley\u003cbr>\nTerrapin Crossroads in San Rafael (founding owner of member Grateful Dead)\u003cbr>\nThe Tavern at Lark Creek in Larkspur\u003cbr>\nPicco in Larkspur\u003c/p>\n\u003cp>\u003cstrong>Restaurants Recommended by Callers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Halu in the Inner Richmond\u003cbr>\nDixie\u003cbr>\nArang Korean Restaurant\u003cbr>\nAyulta in the Mission\u003cbr>\nSaha\u003cbr>\nEl Nopalito\u003cbr>\nOriginal Joe's Italian\u003cbr>\nThe Slanted Door\u003cbr>\nZuni Café\u003cbr>\nGoat Hill Pizza\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Hot Basil Café in Concord\u003cbr>\nThe Compass Star in Martinez\u003cbr>\nArtisan Bistro in Lafayette\u003cbr>\nTaqueria El Farolito in Oakland\u003cbr>\nLa Costa in Oakland\u003cbr>\nFentons Creamery in Oakland\u003cbr>\nChampa Garden in Oakland\u003cbr>\nDisco Volante in Oakland\u003cbr>\nBrown Sugar Kitchen in Oakland\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>31st Union in San Mateo\u003cbr>\nCasCal in Mountain View\u003cbr>\nBuda Thai in Mountain View\u003cbr>\nHeavenly Cafe in Scotts Valley\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Yanni's Sausage Grill of Penngrove\u003cbr>\nRosso Pizzeria and Mozzarella Bar (good gluten-free crust)\u003cbr>\nHole in the Wall Restaurant in Sebastopol\u003cbr>\nThe Spinster Sisters in Santa Rosa\u003cbr>\nBackyard in Forestville\u003cbr>\nThe Thomas and Fagiani's Bar at The Thomas in Napa\u003cbr>\nGoose and Gander in Saint Helena\u003cbr>\nScopa in Healdsburg\u003cbr>\nSpoonbar in Healdsburg\u003c/p>\n\u003cp>\u003cstrong>Google Map of Forum's Restaurant Roundup\u003c/strong>\u003cbr>\nBlue markers indicate restaurants that were recommended by show guests: Michael Bauer of The San Francisco Chronicle, Carolyn Jung of FoodGal.com, and Jonathan Kauffman of TastingTable.com. Yellow markers represent restaurants recommended by Forum listeners and Facebook fans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"500\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8\" style=\"color:#0000FF;text-align:left\">KQED Forum's Bay Area Restaurant Roundup\u003c/a> in a larger map\u003c/small>\u003c/p>\n\n",
"disqusIdentifier": "54400 http://blogs.kqed.org/bayareabites/?p=54400",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/11/kqeds-forum-restaurant-roundup/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": true,
"hasPolis": false,
"wordCount": 637,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"https://maps.google.com/maps/ms"
],
"paragraphCount": 25
},
"modified": 1357949590,
"excerpt": "From grass-fed shaking beef to locally sourced golden chanterelles to salt-roasted pear sorbet, San Francisco has long been a hub of dining innovation. What new restaurants or old standbys are your favorites? KQED's Forum get the latest from dining critics on the best cuisine and dining trends in the Bay Area.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "From grass-fed shaking beef to locally sourced golden chanterelles to salt-roasted pear sorbet, San Francisco has long been a hub of dining innovation. What new restaurants or old standbys are your favorites? KQED's Forum get the latest from dining critics on the best cuisine and dining trends in the Bay Area.\r\n",
"title": "KQED's Forum: Restaurant Roundup | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: Restaurant Roundup",
"datePublished": "2013-01-11T12:19:10-08:00",
"dateModified": "2013-01-11T16:13:10-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-restaurant-roundup",
"status": "publish",
"path": "/bayareabites/54400/kqeds-forum-restaurant-roundup",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130110bforum.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54410\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/ramenshop560.jpg\" alt=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" title=\"Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\" width=\"560\" height=\"314\" class=\"size-full wp-image-54410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Ramen Shop in Oakland's Rockridge. Photo: Jenny Oh\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to KQED's Forum: Restaurant Roundup\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 10, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130110bforum.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>From grass-fed shaking beef to locally sourced golden chanterelles to salt-roasted pear sorbet, San Francisco has long been a hub of dining innovation. What new restaurants or old standbys are your favorites? KQED's Forum get the latest from dining critics on the best cuisine and dining trends in the Bay Area.\u003c/p>\n\u003cul>\n\u003cstrong>Host:\u003c/strong> Michael Krasny\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cli>Carolyn Jung, dining blogger at FoodGal.com and former food writer and editor for the San Jose Mercury News\u003c/li>\n\u003cli>Jonathan Kauffman, San Francisco editor for TastingTable.com and former restaurant critic for the East Bay Express, the Seattle Weekly and the SF Weekly\u003c/li>\n\u003cli>Michael Bauer, executive food and wine editor and restaurant critic for The San Francisco Chronicle and member of the James Beard Foundation Restaurant Awards Committee\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/\">Bay Area Bites\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodgal.com/\">Food Gal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastingtable.com/entry_by_section/sf/dining?setPrefEditionName=sf\">Tasting Table\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.theawl.com/2013/01/san-francisco-almost-as-good-as-new-york#comments\">Is New York Losing the Restaurant War to the Bay Area? (The Awl)\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Restaurants Recommended by Food Critics and Bloggers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Marlowe\u003cbr>\nPläj\u003cbr>\nBenu (chef Corey Lee)\u003cbr>\nPark Tavern\u003cbr>\nAziza\u003cbr>\nBar Tartine\u003cbr>\nQuince\u003cbr>\nSandbox Bakery (opened by former chef at Slanted Door)\u003cbr>\nDeli Board\u003cbr>\nOuterlands\u003cbr>\nCommonwealth\u003cbr>\nKokkari\u003cbr>\nCraftsman and Wolves\u003cbr>\nLai Hong Lounge in Chinatown (branch of Kong Kong Lounge)\u003cbr>\nM.Y. China in Westfield Mall\u003cbr>\nHakkasan\u003cbr>\nMandalay\u003cbr>\nCharles Phan's Hard Water (not yet opened)\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>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Miss Ollie's in Oakland\u003cbr>\nFlora Restaurant and Bar in Oakland\u003cbr>\nHopscotch Restaurant and Bar in Oakland\u003cbr>\nDuende in Oakland\u003cbr>\nCosecha in Oakland\u003cbr>\nIppuku in Berkeley (chef Christian Geideman)\u003cbr>\nCafe Gratitude in Berkeley\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagel Shop in Oakland\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Authentic Bagel Company in Oakland\u003c/a>\u003cbr>\nBartavelle Coffee and Wine Bar in Berkeley\u003cbr>\nChez Panisse in Berkeley\u003cbr>\nSlow Hand BBQ in Pleasant Hill\u003cbr>\nComal in Berkeley (former chef at Delfina's)\u003cbr>\nTamarindo Antojeria Mexicana in Oakland\u003cbr>\nGather in Berkeley\u003cbr>\nSaul's Restaurant and Delicatessen in Berkeley\u003cbr>\nA16 (currently in San Francisco. Set to open another location in the East Bay)\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>Chez TJ in Mountain View\u003cbr>\nAlexander's Steakhouse in San Francisco and Silicon Valley\u003cbr>\nThe Sea in Palo Alto\u003cbr>\nAttic in San Mateo\u003cbr>\nManresa in Los Gatos\u003cbr>\nAll Spice in San Mateo\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Mill Valley Beerworks in Mill Valley\u003cbr>\nTerrapin Crossroads in San Rafael (founding owner of member Grateful Dead)\u003cbr>\nThe Tavern at Lark Creek in Larkspur\u003cbr>\nPicco in Larkspur\u003c/p>\n\u003cp>\u003cstrong>Restaurants Recommended by Callers\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003c/p>\n\u003cp>Halu in the Inner Richmond\u003cbr>\nDixie\u003cbr>\nArang Korean Restaurant\u003cbr>\nAyulta in the Mission\u003cbr>\nSaha\u003cbr>\nEl Nopalito\u003cbr>\nOriginal Joe's Italian\u003cbr>\nThe Slanted Door\u003cbr>\nZuni Café\u003cbr>\nGoat Hill Pizza\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003c/p>\n\u003cp>Hot Basil Café in Concord\u003cbr>\nThe Compass Star in Martinez\u003cbr>\nArtisan Bistro in Lafayette\u003cbr>\nTaqueria El Farolito in Oakland\u003cbr>\nLa Costa in Oakland\u003cbr>\nFentons Creamery in Oakland\u003cbr>\nChampa Garden in Oakland\u003cbr>\nDisco Volante in Oakland\u003cbr>\nBrown Sugar Kitchen in Oakland\u003c/p>\n\u003cp>\u003cstrong>PENINSULA AND SOUTH BAY\u003c/strong>\u003c/p>\n\u003cp>31st Union in San Mateo\u003cbr>\nCasCal in Mountain View\u003cbr>\nBuda Thai in Mountain View\u003cbr>\nHeavenly Cafe in Scotts Valley\u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003c/p>\n\u003cp>Yanni's Sausage Grill of Penngrove\u003cbr>\nRosso Pizzeria and Mozzarella Bar (good gluten-free crust)\u003cbr>\nHole in the Wall Restaurant in Sebastopol\u003cbr>\nThe Spinster Sisters in Santa Rosa\u003cbr>\nBackyard in Forestville\u003cbr>\nThe Thomas and Fagiani's Bar at The Thomas in Napa\u003cbr>\nGoose and Gander in Saint Helena\u003cbr>\nScopa in Healdsburg\u003cbr>\nSpoonbar in Healdsburg\u003c/p>\n\u003cp>\u003cstrong>Google Map of Forum's Restaurant Roundup\u003c/strong>\u003cbr>\nBlue markers indicate restaurants that were recommended by show guests: Michael Bauer of The San Francisco Chronicle, Carolyn Jung of FoodGal.com, and Jonathan Kauffman of TastingTable.com. Yellow markers represent restaurants recommended by Forum listeners and Facebook fans.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"500\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8&output=embed\">\u003c/iframe>\u003cbr>\u003csmall>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=210391678436407834483.0004d30970826b24d5660&hl=en&ie=UTF8&t=m&source=embed&ll=37.83148,-122.387695&spn=2.169249,3.076172&z=8\" style=\"color:#0000FF;text-align:left\">KQED Forum's Bay Area Restaurant Roundup\u003c/a> in a larger map\u003c/small>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54400/kqeds-forum-restaurant-roundup",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_45",
"bayareabites_34",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90"
],
"tags": [
"bayareabites_10891",
"bayareabites_10890",
"bayareabites_1325",
"bayareabites_2024",
"bayareabites_10996",
"bayareabites_92",
"bayareabites_10026",
"bayareabites_9816"
],
"featImg": "bayareabites_54409",
"label": "bayareabites"
},
"bayareabites_54198": {
"type": "posts",
"id": "bayareabites_54198",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54198",
"score": null,
"sort": [
1357703432000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1357703432,
"format": "aside",
"disqusTitle": "Binge Drinking Among Women Is Both Dangerous And Overlooked",
"title": "Binge Drinking Among Women Is Both Dangerous And Overlooked",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Scott Hensley, \u003ca href=\"http://www.npr.org/blogs/health/2013/01/08/168875178/binge-drinking-is-common-yet-overlooked-in-women\">Shots at NPR Health News\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_14.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_54206\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking-300x168.jpg\" alt='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' title='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' width=\"300\" height=\"168\" class=\"size-medium wp-image-54206\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Binge drinking is something many people want to shrug off.\u003c/p>\n\u003cp>But officials at the Centers for Disease Control and Prevention say it's a public health problem that deserves more attention.\u003c/p>\n\u003cp>You might be tempted to think binge drinking is mainly an issue for men, but that's not the case. So the CDC is putting the spotlight on women's binge drinking, which it says is both dangerous and overlooked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About 13 percent of U.S. women go on drinking binges each month, says the CDC, citing \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm62e0108a1.htm?s_cid=mm62e0108a1_e\">survey data collected in 2011\u003c/a>. Among high school girls, the figure is around 20 percent.\u003c/p>\n\u003cp>Consuming four or more drinks in a single session is considered a binge for women, in case you were wondering. For men, five or more drinks define a binge.\u003c/p>\n\u003cp>All told, the CDC figures 14 million women in the U.S. binge drink. Those who binge, do it an average of about three times a month. And when they binge, they're drinking around six drinks each time. Most binge drinkers aren't dependent on alcohol, the CDC says.\u003c/p>\n\u003cp>Binge drinking is more common among non-Hispanic whites (a prevalence of 13 percent). And it becomes more common as household income rises. It's most frequent — at 16 percent — among women in households earning $75,000 or more a year.\u003c/p>\n\u003cp>The CDC says the harms from binge drinking, which run the gamut from preventable death to unintended pregnancy, can be curbed with greater awareness and thoughtful interventions.\u003c/p>\n\u003cp>Dr. Robert Brewer, head of the CDC's alcohol program, called the prevalence of binge drinking among women and girls \"alarming to see.\" But, he said in a statement Tuesday, there are \u003ca href=\"http://www.thecommunityguide.org/alcohol/index.html\">prevention strategies\u003c/a> that work, including restrictions on alcohol sales, and better screening and counseling.\u003c/p>\n\u003cp>A previous study found that college students (both male and female) who black out from drinking are the most likely to wind up in the \u003ca href=\"http://www.npr.org/blogs/health/2012/03/15/148676102/blackouts-predict-which-binge-drinking-students-will-end-up-in-ers\">emergency room\u003c/a>. Prevention efforts geared to them could pay particular dividends.\u003c/p>\n\u003cp>The CDC didn't explore why women binge drink. But some researchers place at least part of the blame on alcohol companies targeting women with advertising and new products.\u003c/p>\n\u003cp>\"Virginia Slims was the beginning of an increase in cigarette smoking for women,\" says \u003ca href=\"http://www.jhsph.edu/faculty/directory/profile/4686/Jernigan/David\">David Jernigan\u003c/a>, a specialist in alcohol policy at Johns Hopkins, tells NPR's Rob Stein. \"The equivalent in alcohol has been the rise of these products we call 'alcopops.' They're fruity, bubbly, brightly colored. On college campuses they're known as 'chick beer.' \"\u003c/p>\n\u003cp>Jernigan says these products are cheap, advertised widely and sold in many grocery and convenience stores, encouraging girls and young women to abuse alcohol.\u003c/p>\n\u003cp>The alcoholic beverage industry disputes all this. While the industry agrees that binge drinking is a problem, it says that drinking among teens is at an all-time low, and that there's no evidence the marketing of specific products plays any role in binge drinking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The U.S. Preventive Services Task Force, an influential group that sets guidelines for basic medical care, \u003ca href=\"http://www.uspreventiveservicestaskforce.org/3rduspstf/alcohol/alcomisrs.htm\">says that screening adults\u003c/a>, including pregnant women for alcohol misuse, makes sense. Even brief counseling sessions can help curtail risky drinking, the task force \u003ca href=\"http://www.npr.org/blogs/health/2012/09/25/161764546/mini-counseling-sessions-can-curb-problem-drinking\">concluded last year\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n",
"disqusIdentifier": "54198 http://blogs.kqed.org/bayareabites/?p=54198",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/08/binge-drinking-among-women-is-both-dangerous-and-overlooked/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 605,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1357703432,
"excerpt": "About 13 percent of U.S. women go on drinking binges each month, say officials at the Centers for Disease Control and Prevention. The damage from binge drinking runs the gamut from death to unintended pregnancy. Public health officials say binge drinking can be curbed with greater awareness and thoughtful interventions.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "About 13 percent of U.S. women go on drinking binges each month, say officials at the Centers for Disease Control and Prevention. The damage from binge drinking runs the gamut from death to unintended pregnancy. Public health officials say binge drinking can be curbed with greater awareness and thoughtful interventions.",
"title": "Binge Drinking Among Women Is Both Dangerous And Overlooked | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Binge Drinking Among Women Is Both Dangerous And Overlooked",
"datePublished": "2013-01-08T19:50:32-08:00",
"dateModified": "2013-01-08T19:50:32-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "binge-drinking-among-women-is-both-dangerous-and-overlooked",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=168875178&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Scott Hensley",
"nprStoryDate": "Tue, 08 Jan 2013 15:00:00 -0500",
"nprLastModifiedDate": "Tue, 08 Jan 2013 18:37:49 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/health/2013/01/08/168875178/binge-drinking-is-common-yet-overlooked-in-women?ft=3&f=168875178",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_14.mp3?orgId=1&topicId=1128&ft=3&f=168875178",
"nprAudioM3u": "http://api.npr.org/m3u/1168902804-6ce0c3.m3u?orgId=1&topicId=1128&ft=3&f=168875178",
"nprStoryId": "168875178",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 08 Jan 2013 18:37:00 -0500",
"path": "/bayareabites/54198/binge-drinking-among-women-is-both-dangerous-and-overlooked",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_14.mp3?orgId=1&topicId=1128&ft=3&f=168875178",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Scott Hensley, \u003ca href=\"http://www.npr.org/blogs/health/2013/01/08/168875178/binge-drinking-is-common-yet-overlooked-in-women\">Shots at NPR Health News\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_14.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_54206\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/binge-drinking-300x168.jpg\" alt='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' title='A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR' width=\"300\" height=\"168\" class=\"size-medium wp-image-54206\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A picture from the photo story \"Keg Stand Queens,\" which explores the gender dynamics of undergraduate binge drinking. Photo: Amanda Berg/The Alexia Foundation for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Binge drinking is something many people want to shrug off.\u003c/p>\n\u003cp>But officials at the Centers for Disease Control and Prevention say it's a public health problem that deserves more attention.\u003c/p>\n\u003cp>You might be tempted to think binge drinking is mainly an issue for men, but that's not the case. So the CDC is putting the spotlight on women's binge drinking, which it says is both dangerous and overlooked.\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>About 13 percent of U.S. women go on drinking binges each month, says the CDC, citing \u003ca href=\"http://www.cdc.gov/mmwr/preview/mmwrhtml/mm62e0108a1.htm?s_cid=mm62e0108a1_e\">survey data collected in 2011\u003c/a>. Among high school girls, the figure is around 20 percent.\u003c/p>\n\u003cp>Consuming four or more drinks in a single session is considered a binge for women, in case you were wondering. For men, five or more drinks define a binge.\u003c/p>\n\u003cp>All told, the CDC figures 14 million women in the U.S. binge drink. Those who binge, do it an average of about three times a month. And when they binge, they're drinking around six drinks each time. Most binge drinkers aren't dependent on alcohol, the CDC says.\u003c/p>\n\u003cp>Binge drinking is more common among non-Hispanic whites (a prevalence of 13 percent). And it becomes more common as household income rises. It's most frequent — at 16 percent — among women in households earning $75,000 or more a year.\u003c/p>\n\u003cp>The CDC says the harms from binge drinking, which run the gamut from preventable death to unintended pregnancy, can be curbed with greater awareness and thoughtful interventions.\u003c/p>\n\u003cp>Dr. Robert Brewer, head of the CDC's alcohol program, called the prevalence of binge drinking among women and girls \"alarming to see.\" But, he said in a statement Tuesday, there are \u003ca href=\"http://www.thecommunityguide.org/alcohol/index.html\">prevention strategies\u003c/a> that work, including restrictions on alcohol sales, and better screening and counseling.\u003c/p>\n\u003cp>A previous study found that college students (both male and female) who black out from drinking are the most likely to wind up in the \u003ca href=\"http://www.npr.org/blogs/health/2012/03/15/148676102/blackouts-predict-which-binge-drinking-students-will-end-up-in-ers\">emergency room\u003c/a>. Prevention efforts geared to them could pay particular dividends.\u003c/p>\n\u003cp>The CDC didn't explore why women binge drink. But some researchers place at least part of the blame on alcohol companies targeting women with advertising and new products.\u003c/p>\n\u003cp>\"Virginia Slims was the beginning of an increase in cigarette smoking for women,\" says \u003ca href=\"http://www.jhsph.edu/faculty/directory/profile/4686/Jernigan/David\">David Jernigan\u003c/a>, a specialist in alcohol policy at Johns Hopkins, tells NPR's Rob Stein. \"The equivalent in alcohol has been the rise of these products we call 'alcopops.' They're fruity, bubbly, brightly colored. On college campuses they're known as 'chick beer.' \"\u003c/p>\n\u003cp>Jernigan says these products are cheap, advertised widely and sold in many grocery and convenience stores, encouraging girls and young women to abuse alcohol.\u003c/p>\n\u003cp>The alcoholic beverage industry disputes all this. While the industry agrees that binge drinking is a problem, it says that drinking among teens is at an all-time low, and that there's no evidence the marketing of specific products plays any role in binge drinking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The U.S. Preventive Services Task Force, an influential group that sets guidelines for basic medical care, \u003ca href=\"http://www.uspreventiveservicestaskforce.org/3rduspstf/alcohol/alcomisrs.htm\">says that screening adults\u003c/a>, including pregnant women for alcohol misuse, makes sense. Even brief counseling sessions can help curtail risky drinking, the task force \u003ca href=\"http://www.npr.org/blogs/health/2012/09/25/161764546/mini-counseling-sessions-can-curb-problem-drinking\">concluded last year\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54198/binge-drinking-among-women-is-both-dangerous-and-overlooked",
"authors": [
"byline_bayareabites_54198"
],
"categories": [
"bayareabites_301",
"bayareabites_1244",
"bayareabites_1245",
"bayareabites_45",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_8359",
"bayareabites_11015",
"bayareabites_10995",
"bayareabites_11016",
"bayareabites_10994",
"bayareabites_11018",
"bayareabites_11017"
],
"featImg": "bayareabites_54199",
"label": "bayareabites"
},
"bayareabites_54144": {
"type": "posts",
"id": "bayareabites_54144",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "54144",
"score": null,
"sort": [
1357694499000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1357694499,
"format": "aside",
"disqusTitle": "Elvis Left The Building Long Ago, But His Food (And Music) Lives On",
"title": "Elvis Left The Building Long Ago, But His Food (And Music) Lives On",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_54176\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\" alt=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" title=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" width=\"560\" class=\"size-full wp-image-54176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton and Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168871751/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_10.mp3\"] \u003c/p>\n\u003cp>Elvis Presley was better known for his music than his gourmet tastes. But he did have a famous affinity for the fried goodness of the American South — and he had the waistline to prove it.\u003c/p>\n\u003cp>In honor of what would have been the King of Rock 'n' Roll's 78th birthday, let's take a look at some of his legendary eating habits.\u003c/p>\n\u003cp>His famously beloved fried peanut butter and banana sandwiches — or \"peanut butter and 'nanner sandwiches,\" according to \u003cem>Are You Hungry Tonight,\u003c/em> a cookbook of his favorite recipes — were basically peanut butter and sliced banana between two pieces of white bread, fried in butter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Butter seems to have been a frequent part of Presley's diet, contributing to his weight gain before his untimely demise at age 42 in 1977. By that time, \"Elvis had long been gobbling drugs and fatty foods,\" Graeme Wood writes over at the now-defunct The Daily. \"But his romance with saturated fat reached a sort of point-of-no-return 18 months before the end, on a chilly night that started at Graceland, his estate in Memphis, Tenn.\"\u003c/p>\n\u003cp>Wood recounts \u003ca href=\"http://www.thedaily.com/page/2011/05/28/052811-opinions-history-elvis-sandwich-wood-1-4/\">the story\u003c/a> of Presley's famous flight to Denver one night to get a sandwich that topped even his old familiar favorite. One night in 1976, the King started reminiscing about Fool's Gold Loaf, a sandwich he'd once eaten at the Colorado Mine Company in Denver. It cost $49.95 at the time — $189 in today's dollars, Wood says.\u003c/p>\n\u003cp>Apparently, Presley's craving was so intense that he and his entourage jumped on his private plane and jetted off for the two-hour ride to Denver — a midnight junk food run that totaled $16,000, says Wood.\u003c/p>\n\u003cp>As for the calorie count involved, estimates vary: Wood says 8,000 but some estimates have run as high as \u003ca href=\"http://newyork.grubstreet.com/2008/04/ifc_center_brings_42000calorie.html\">42,000\u003c/a>! Here's the recipe:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Take a whole loaf of Italian bread and slice it lengthwise. Hollow it out and slather it with margarine. Then add a whole jar of jelly and a whole jar of creamy peanut butter, creating two large boats of PB&J. Finally, add a whole pound of fried bacon. Before adding the bacon, dab away the grease on paper towels (presumably to avoid adding unnecessary fat and rendering the sandwich disgusting). Then reunite the sandwich halves, deep-fry, and serve.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Far be it from us to advocate anyone eat like Presley (as we've told you before, all that \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">bacon\u003c/a> could be the death of you). Still, those curious about the King's other culinary ways can dive into \u003ca href=\"http://today.msnbc.msn.com/id/38600144/ns/today-food/t/eat-king-keep-tums-handy/#.UOxHZ-SCm3M\">these recipes\u003c/a> from the authorized cookbook, \u003cem>Graceland's Table: Recipes Fit for the King of Rock and Roll.\u003c/em>\u003c/p>\n\u003cp>Or you could try a modern interpretation of Elvis' immortal beloved snack — The Elvis Presley Milkshake, from Charleston, S.C.-based chef Sean Brock.\u003c/p>\n\u003cp>Every January 8\u003csup>th\u003c/sup>, Brock works peanut butter and banana into the menu at his restaurants. One year, as he was serving cheeseburgers to his staff, the idea of a milkshake hit him. \"[I]t was kind of weird, especially with the bacon in the milkshake, but it turned out to be delicious,\" Brock says. Listen to \u003cem>All Things Considered\u003c/em>'s story later for more details, but here's the recipe if you just can't wait.\u003c/p>\n\u003cp>\u003cstrong>Sean Brock's Elvis Presley Milkshake\u003c/strong>\u003c/p>\n\u003cp>From\u003cem> \u003c/em>\u003cem>Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants\u003c/em>\u003c/p>\n\u003cp>Serves 4 to 6\u003c/p>\n\u003cp>5 thick-cut strips of smoked bacon\u003c/p>\n\u003cp>2 very ripe bananas\u003c/p>\n\u003cp>1/2 cup smooth peanut butter\u003c/p>\n\u003cp>1/4 cup Buffalo Trace bourbon\u003c/p>\n\u003cp>3 cups vanilla ice cream, softened slightly\u003c/p>\n\u003cp>3 tablespoons of bacon fat, cooled\u003c/p>\n\u003cp>In a large skillet over medium-high heat, fry the bacon until very crispy, about 6 to 8 minutes. Drain the bacon on paper towels. Reserve the rendered bacon fat separately, allowing it to cool slightly.\u003c/p>\n\u003cp>Place the bananas, peanut butter and bourbon in a blender. Add the cooked bacon and 3 tablespoons of the reserved bacon fat and blend until smooth, about 45 seconds, scraping down the sides if necessary. Add the ice cream and pulse to incorporate into a smooth shake, about 30 seconds. If you'd like, you can also incorporate the ice cream by hand by mixing it in with a whisk or an immersion blender; this will help keep the shake in a more frozen state. Serve immediately. Transfer any extra shake to a lidded container and reserve in the freezer. Because the alcohol prevents it from completely freezing, it turns into a scoopable ice cream.\u003c/p>\n\u003cp>P.S.: It's also the birthday of another famous rocker — David Bowie. It's highly unlikely that the now 66-year-old Thin White Duke ever ingested 100,000 calories a day, as some sources have suggested Presley did \u003ca href=\"http://articles.latimes.com/1996-08-16/entertainment/ca-34669_1_elvis-graceland\">toward the end\u003c/a>. Of course, Bowie's still kicking — and rocking. As our friends at All Songs Considered note, the singer is celebrating the day by releasing a \u003ca href=\"http://www.npr.org/blogs/allsongs/2013/01/08/168855815/theres-a-brand-new-david-bowie-song\">new song\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over at Flavorwire, check out a \u003ca href=\"http://www.flavorwire.com/247387/pictures-of-david-bowie-doing-normal-stuff\">slideshow\u003c/a> of Bowie doing ordinary things, like eating airplane food, cutting his birthday cake, and more recently, food shopping.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "54144 http://blogs.kqed.org/bayareabites/?p=54144",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/08/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 943,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1357702755,
"excerpt": "Presley's legendary love for peanut butter and bananas and bacon helped lead to his outsized body toward the end of his life, and a lasting food legacy. And, oh yeah, he could sing too.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Presley's legendary love for peanut butter and bananas and bacon helped lead to his outsized body toward the end of his life, and a lasting food legacy. And, oh yeah, he could sing too.",
"title": "Elvis Left The Building Long Ago, But His Food (And Music) Lives On | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Elvis Left The Building Long Ago, But His Food (And Music) Lives On",
"datePublished": "2013-01-08T17:21:39-08:00",
"dateModified": "2013-01-08T19:39:15-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "elvis-left-the-building-long-ago-but-his-food-and-music-lives-on",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=168871751&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "April Fulton and Maria Godoy",
"nprStoryDate": "Tue, 08 Jan 2013 15:00:00 -0500",
"nprLastModifiedDate": "Tue, 08 Jan 2013 18:37:49 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/01/08/168871751/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on?ft=3&f=168871751",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_10.mp3?orgId=1&topicId=1053&ft=3&f=168871751",
"nprAudioM3u": "http://api.npr.org/m3u/1168902801-e7614c.m3u?orgId=1&topicId=1053&ft=3&f=168871751",
"nprStoryId": "168871751",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 08 Jan 2013 18:37:00 -0500",
"path": "/bayareabites/54144/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_10.mp3?orgId=1&topicId=1053&ft=3&f=168871751",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_54176\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/elvis-presley.jpg\" alt=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" title=\"A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\" width=\"560\" class=\"size-full wp-image-54176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A still-trim Elvis Presley enjoys a sandwich in 1958. His love of fatty foods hadn't caught up to him yet. Photo: Hulton Archive/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by April Fulton and Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/08/168871751/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/8/13):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130108_atc_10.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Elvis Presley was better known for his music than his gourmet tastes. But he did have a famous affinity for the fried goodness of the American South — and he had the waistline to prove it.\u003c/p>\n\u003cp>In honor of what would have been the King of Rock 'n' Roll's 78th birthday, let's take a look at some of his legendary eating habits.\u003c/p>\n\u003cp>His famously beloved fried peanut butter and banana sandwiches — or \"peanut butter and 'nanner sandwiches,\" according to \u003cem>Are You Hungry Tonight,\u003c/em> a cookbook of his favorite recipes — were basically peanut butter and sliced banana between two pieces of white bread, fried in butter.\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>Butter seems to have been a frequent part of Presley's diet, contributing to his weight gain before his untimely demise at age 42 in 1977. By that time, \"Elvis had long been gobbling drugs and fatty foods,\" Graeme Wood writes over at the now-defunct The Daily. \"But his romance with saturated fat reached a sort of point-of-no-return 18 months before the end, on a chilly night that started at Graceland, his estate in Memphis, Tenn.\"\u003c/p>\n\u003cp>Wood recounts \u003ca href=\"http://www.thedaily.com/page/2011/05/28/052811-opinions-history-elvis-sandwich-wood-1-4/\">the story\u003c/a> of Presley's famous flight to Denver one night to get a sandwich that topped even his old familiar favorite. One night in 1976, the King started reminiscing about Fool's Gold Loaf, a sandwich he'd once eaten at the Colorado Mine Company in Denver. It cost $49.95 at the time — $189 in today's dollars, Wood says.\u003c/p>\n\u003cp>Apparently, Presley's craving was so intense that he and his entourage jumped on his private plane and jetted off for the two-hour ride to Denver — a midnight junk food run that totaled $16,000, says Wood.\u003c/p>\n\u003cp>As for the calorie count involved, estimates vary: Wood says 8,000 but some estimates have run as high as \u003ca href=\"http://newyork.grubstreet.com/2008/04/ifc_center_brings_42000calorie.html\">42,000\u003c/a>! Here's the recipe:\u003c/p>\n\u003cblockquote>\n\u003cp>\"Take a whole loaf of Italian bread and slice it lengthwise. Hollow it out and slather it with margarine. Then add a whole jar of jelly and a whole jar of creamy peanut butter, creating two large boats of PB&J. Finally, add a whole pound of fried bacon. Before adding the bacon, dab away the grease on paper towels (presumably to avoid adding unnecessary fat and rendering the sandwich disgusting). Then reunite the sandwich halves, deep-fry, and serve.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>Far be it from us to advocate anyone eat like Presley (as we've told you before, all that \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/03/12/148457233/death-by-bacon-study-finds-eating-meat-is-risky\">bacon\u003c/a> could be the death of you). Still, those curious about the King's other culinary ways can dive into \u003ca href=\"http://today.msnbc.msn.com/id/38600144/ns/today-food/t/eat-king-keep-tums-handy/#.UOxHZ-SCm3M\">these recipes\u003c/a> from the authorized cookbook, \u003cem>Graceland's Table: Recipes Fit for the King of Rock and Roll.\u003c/em>\u003c/p>\n\u003cp>Or you could try a modern interpretation of Elvis' immortal beloved snack — The Elvis Presley Milkshake, from Charleston, S.C.-based chef Sean Brock.\u003c/p>\n\u003cp>Every January 8\u003csup>th\u003c/sup>, Brock works peanut butter and banana into the menu at his restaurants. One year, as he was serving cheeseburgers to his staff, the idea of a milkshake hit him. \"[I]t was kind of weird, especially with the bacon in the milkshake, but it turned out to be delicious,\" Brock says. Listen to \u003cem>All Things Considered\u003c/em>'s story later for more details, but here's the recipe if you just can't wait.\u003c/p>\n\u003cp>\u003cstrong>Sean Brock's Elvis Presley Milkshake\u003c/strong>\u003c/p>\n\u003cp>From\u003cem> \u003c/em>\u003cem>Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants\u003c/em>\u003c/p>\n\u003cp>Serves 4 to 6\u003c/p>\n\u003cp>5 thick-cut strips of smoked bacon\u003c/p>\n\u003cp>2 very ripe bananas\u003c/p>\n\u003cp>1/2 cup smooth peanut butter\u003c/p>\n\u003cp>1/4 cup Buffalo Trace bourbon\u003c/p>\n\u003cp>3 cups vanilla ice cream, softened slightly\u003c/p>\n\u003cp>3 tablespoons of bacon fat, cooled\u003c/p>\n\u003cp>In a large skillet over medium-high heat, fry the bacon until very crispy, about 6 to 8 minutes. Drain the bacon on paper towels. Reserve the rendered bacon fat separately, allowing it to cool slightly.\u003c/p>\n\u003cp>Place the bananas, peanut butter and bourbon in a blender. Add the cooked bacon and 3 tablespoons of the reserved bacon fat and blend until smooth, about 45 seconds, scraping down the sides if necessary. Add the ice cream and pulse to incorporate into a smooth shake, about 30 seconds. If you'd like, you can also incorporate the ice cream by hand by mixing it in with a whisk or an immersion blender; this will help keep the shake in a more frozen state. Serve immediately. Transfer any extra shake to a lidded container and reserve in the freezer. Because the alcohol prevents it from completely freezing, it turns into a scoopable ice cream.\u003c/p>\n\u003cp>P.S.: It's also the birthday of another famous rocker — David Bowie. It's highly unlikely that the now 66-year-old Thin White Duke ever ingested 100,000 calories a day, as some sources have suggested Presley did \u003ca href=\"http://articles.latimes.com/1996-08-16/entertainment/ca-34669_1_elvis-graceland\">toward the end\u003c/a>. Of course, Bowie's still kicking — and rocking. As our friends at All Songs Considered note, the singer is celebrating the day by releasing a \u003ca href=\"http://www.npr.org/blogs/allsongs/2013/01/08/168855815/theres-a-brand-new-david-bowie-song\">new song\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Over at Flavorwire, check out a \u003ca href=\"http://www.flavorwire.com/247387/pictures-of-david-bowie-doing-normal-stuff\">slideshow\u003c/a> of Bowie doing ordinary things, like eating airplane food, cutting his birthday cake, and more recently, food shopping.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/54144/elvis-left-the-building-long-ago-but-his-food-and-music-lives-on",
"authors": [
"byline_bayareabites_54144"
],
"categories": [
"bayareabites_2090",
"bayareabites_1763",
"bayareabites_45",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_11013",
"bayareabites_3345",
"bayareabites_11012",
"bayareabites_10921"
],
"featImg": "bayareabites_54145",
"label": "bayareabites"
},
"bayareabites_53902": {
"type": "posts",
"id": "bayareabites_53902",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "53902",
"score": null,
"sort": [
1357343975000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1357343975,
"format": "aside",
"disqusTitle": "FDA Releases Rules To Strengthen Safety Of Food Supply",
"title": "FDA Releases Rules To Strengthen Safety Of Food Supply",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Dan Charles and April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/4/13):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130104_atc_13.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_53906\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\" alt=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" title=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53906\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>UPDATED: 4:50 p.m. Looking for a little weekend reading? The Food and Drug Administration has just the thing. On Friday, the agency released \u003ca href=\"https://www.federalregister.gov/agencies/food-and-drug-administration\">two proposed rules\u003c/a> designed to boost the safety of the nation's food supply, encompassing hundreds of pages.\u003c/p>\n\u003cp>One rule covers operations at fruit and vegetable farms, focusing on those foods that we eat raw and have been the subject of several recent recalls, like leafy greens, tomatoes, melons, herbs, green onions and berries. They would require worker safety training, handwashing, clean water and monitoring the presence of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150875315/the-great-salad-microbe-hunt-california-style\">animals in the field\u003c/a> that could spread illness.\u003c/p>\n\u003cp>Produce accounted for about 42 percent of all foodborne illness in 2010, according to the FDA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The other proposed rule would require food processors to develop and follow detailed plans for preventing contamination of their products.\u003c/p>\n\u003cp>\"The rules go very directly to preventing the types of outbreaks we have seen,\" said Michael Taylor, FDA's deputy commissioner for foods, at a noon press conference.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The move comes after a series of high-profile recalls, including cantaloupes in 2011 that killed 33 people. A recall involving salmonella in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/24/161705495/peanut-butter-recall-widens-to-other-nut-butters-after-salmonella-outbreak\">peanut products\u003c/a> this past September eventually led to the shutdown of a Sunland Inc. facility for \u003ca href=\"http://www.fda.gov/food/foodsafety/corenetwork/ucm320413.htm\">nearly a month\u003c/a>. The company makes peanut butter and other related items for several major national brands, including Trader Joe's. And there have been a \u003ca href=\"http://www.foodsafetynews.com/2012/12/more-canadian-companies-recall-beef-products-for-e-coli-risk/#.UObrG2eClFI\">string of \u003cem>E. coli\u003c/em>-related recalls\u003c/a> this year involving Canadian beef.\u003c/p>\n\u003cp>The rules were issued two years after president Obama signed the \u003ca href=\"http://www.fda.gov/Food/FoodSafety/FSMA/default.htm\">Food Safety Modernization Act\u003c/a> into law, giving the Food and Drug Administration broader power to require food facilities to develop food safety plans and new authority to recall tainted food.\u003c/p>\n\u003cp>The United Fresh Produce Association welcomed the rules. David Gombas, the group's food safety expert, says that many big vegetable growers already are required by food retailers to follow similar safety procedures — but a single national standard would be a big improvement.\u003c/p>\n\u003cp>Safety advocates, for their part, are applauding the rules in general. Eric Olson, director of Food Programs for the Pew Charitable Trust, called them \"the first major overhaul of our food safety controls since the Great Depression.\" Some, though, are concerned that the FDA is not asking vegetable producers to carry out extensive — and expensive — testing of their products to detect harmful bacteria.\u003c/p>\n\u003cp>Congress exempted the smallest farms — those that sell less than $500,000 of produce each year and deliver most of it to local consumers — from these regulations. But many small farmers are still worried that they will, in fact, have to follow the new rules, raising their costs.\u003c/p>\n\u003cp>Back when the bill was signed, consumer groups, many food manufacturers and public health advocates were \u003ca href=\"http://www.npr.org/2010/12/22/132250831/It-will-be-Years-Before-New-Food-Safety-Rules-Are-In-Place\">hopeful\u003c/a> that the Obama administration would move swiftly to put new rules in place to prevent foodborne illnesses.\u003c/p>\n\u003cp>But the regulations reportedly sat at the government's regulatory review office for months. This prompted two nonprofits, the Center for Food Safety and the Center for Environmental Health, to file a lawsuit against the agency, alleging \"unreasonably delayed regulations.\" FDA recently asked a federal court to \u003ca href=\"http://www.huffingtonpost.com/2012/12/03/fda-dismissal-food-safety_n_2233191.html\">dismiss the suit\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/features/dsfoodborneestimates/\" target=\"_blank\">Centers for Disease Control and Prevention\u003c/a> says 48 million Americans are sickened by tainted food, 128,000 are hospitalized and 3,000 die each year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "53902 http://blogs.kqed.org/bayareabites/?p=53902",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/04/fda-releases-rules-to-strengthen-safety-of-food-supply/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 625,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1357343975,
"excerpt": "Two years after a food safety bill became law, the FDA issues a rule to prevent foodborne illness in produce and one to require food manufacturers to have plans in place to prevent contamination. Foodborne illness sickens about 48 million Americans each year.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Two years after a food safety bill became law, the FDA issues a rule to prevent foodborne illness in produce and one to require food manufacturers to have plans in place to prevent contamination. Foodborne illness sickens about 48 million Americans each year.",
"title": "FDA Releases Rules To Strengthen Safety Of Food Supply | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "FDA Releases Rules To Strengthen Safety Of Food Supply",
"datePublished": "2013-01-04T15:59:35-08:00",
"dateModified": "2013-01-04T15:59:35-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "fda-releases-rules-to-strengthen-safety-of-food-supply",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=168607713&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles and April Fulton",
"nprStoryDate": "Fri, 04 Jan 2013 15:00:00 -0500",
"nprLastModifiedDate": "Fri, 04 Jan 2013 17:58:39 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply?ft=3&f=168607713",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130104_atc_13.mp3?orgId=1&topicId=1128&ft=3&f=168607713",
"nprAudioM3u": "http://api.npr.org/m3u/1168642078-3b895b.m3u?orgId=1&topicId=1128&ft=3&f=168607713",
"nprStoryId": "168607713",
"nprRetrievedStory": "1",
"nprPubDate": "Fri, 04 Jan 2013 17:58:00 -0500",
"path": "/bayareabites/53902/fda-releases-rules-to-strengthen-safety-of-food-supply",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130104_atc_13.mp3?orgId=1&topicId=1128&ft=3&f=168607713",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Dan Charles and April Fulton, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/01/04/168607713/fda-to-release-rules-to-strengthen-safety-of-food-supply\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's All Things Considered (1/4/13):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://pd.npr.org/anon.npr-mp3/npr/atc/2013/01/20130104_atc_13.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_53906\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/nprfood-harvesting.jpg\" alt=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" title=\"Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53906\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Farmworkers like these in California picking produce may soon be required by the FDA to take more precautions against spreading foodborne illness. Photo: Heather Craig/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>UPDATED: 4:50 p.m. Looking for a little weekend reading? The Food and Drug Administration has just the thing. On Friday, the agency released \u003ca href=\"https://www.federalregister.gov/agencies/food-and-drug-administration\">two proposed rules\u003c/a> designed to boost the safety of the nation's food supply, encompassing hundreds of pages.\u003c/p>\n\u003cp>One rule covers operations at fruit and vegetable farms, focusing on those foods that we eat raw and have been the subject of several recent recalls, like leafy greens, tomatoes, melons, herbs, green onions and berries. They would require worker safety training, handwashing, clean water and monitoring the presence of \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/04/19/150875315/the-great-salad-microbe-hunt-california-style\">animals in the field\u003c/a> that could spread illness.\u003c/p>\n\u003cp>Produce accounted for about 42 percent of all foodborne illness in 2010, according to the FDA.\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 other proposed rule would require food processors to develop and follow detailed plans for preventing contamination of their products.\u003c/p>\n\u003cp>\"The rules go very directly to preventing the types of outbreaks we have seen,\" said Michael Taylor, FDA's deputy commissioner for foods, at a noon press conference.\u003cbr>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>The move comes after a series of high-profile recalls, including cantaloupes in 2011 that killed 33 people. A recall involving salmonella in \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/24/161705495/peanut-butter-recall-widens-to-other-nut-butters-after-salmonella-outbreak\">peanut products\u003c/a> this past September eventually led to the shutdown of a Sunland Inc. facility for \u003ca href=\"http://www.fda.gov/food/foodsafety/corenetwork/ucm320413.htm\">nearly a month\u003c/a>. The company makes peanut butter and other related items for several major national brands, including Trader Joe's. And there have been a \u003ca href=\"http://www.foodsafetynews.com/2012/12/more-canadian-companies-recall-beef-products-for-e-coli-risk/#.UObrG2eClFI\">string of \u003cem>E. coli\u003c/em>-related recalls\u003c/a> this year involving Canadian beef.\u003c/p>\n\u003cp>The rules were issued two years after president Obama signed the \u003ca href=\"http://www.fda.gov/Food/FoodSafety/FSMA/default.htm\">Food Safety Modernization Act\u003c/a> into law, giving the Food and Drug Administration broader power to require food facilities to develop food safety plans and new authority to recall tainted food.\u003c/p>\n\u003cp>The United Fresh Produce Association welcomed the rules. David Gombas, the group's food safety expert, says that many big vegetable growers already are required by food retailers to follow similar safety procedures — but a single national standard would be a big improvement.\u003c/p>\n\u003cp>Safety advocates, for their part, are applauding the rules in general. Eric Olson, director of Food Programs for the Pew Charitable Trust, called them \"the first major overhaul of our food safety controls since the Great Depression.\" Some, though, are concerned that the FDA is not asking vegetable producers to carry out extensive — and expensive — testing of their products to detect harmful bacteria.\u003c/p>\n\u003cp>Congress exempted the smallest farms — those that sell less than $500,000 of produce each year and deliver most of it to local consumers — from these regulations. But many small farmers are still worried that they will, in fact, have to follow the new rules, raising their costs.\u003c/p>\n\u003cp>Back when the bill was signed, consumer groups, many food manufacturers and public health advocates were \u003ca href=\"http://www.npr.org/2010/12/22/132250831/It-will-be-Years-Before-New-Food-Safety-Rules-Are-In-Place\">hopeful\u003c/a> that the Obama administration would move swiftly to put new rules in place to prevent foodborne illnesses.\u003c/p>\n\u003cp>But the regulations reportedly sat at the government's regulatory review office for months. This prompted two nonprofits, the Center for Food Safety and the Center for Environmental Health, to file a lawsuit against the agency, alleging \"unreasonably delayed regulations.\" FDA recently asked a federal court to \u003ca href=\"http://www.huffingtonpost.com/2012/12/03/fda-dismissal-food-safety_n_2233191.html\">dismiss the suit\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.cdc.gov/features/dsfoodborneestimates/\" target=\"_blank\">Centers for Disease Control and Prevention\u003c/a> says 48 million Americans are sickened by tainted food, 128,000 are hospitalized and 3,000 die each year.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/53902/fda-releases-rules-to-strengthen-safety-of-food-supply",
"authors": [
"byline_bayareabites_53902"
],
"categories": [
"bayareabites_1874",
"bayareabites_45",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_10995",
"bayareabites_10994",
"bayareabites_2608",
"bayareabites_1412",
"bayareabites_10921"
],
"featImg": "bayareabites_53903",
"label": "bayareabites"
},
"bayareabites_53785": {
"type": "posts",
"id": "bayareabites_53785",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "53785",
"score": null,
"sort": [
1357246881000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1357246881,
"format": "aside",
"disqusTitle": "KQED's Forum: Charles Phan on Home Cooking",
"title": "KQED's Forum: Charles Phan on Home Cooking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53789\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Image courtesy of Eric Wolfinger.\" title=\"Charles Phan. Image courtesy of Eric Wolfinger.\" width=\"200\" class=\"size-full wp-image-53789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Image courtesy of Eric Wolfinger.\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Phan fled Vietnam with his family during the fall of Saigon when he was just a boy. But he didn't leave behind his love of Vietnamese cuisine. The award-winning chef and owner of \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a> restaurant joins KQED's Forum to talk about his new book, \"\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.\" He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 3, 2013 -- 10:00 AM\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130103bforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Thuy Vu\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Charles Phan, executive chef and owner of The Slanted Door Group, which now includes \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a>, Heaven's Dog and the \u003ca href=\"http://wohinggeneralstore.com/\">Wo Hing General Store\u003c/a>, and winner of the James Beard Award for Best Chef in California in 2004\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "53785 http://blogs.kqed.org/bayareabites/?p=53785",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/01/03/kqeds-forum-charles-phan-on-home-cooking/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 150,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 5
},
"modified": 1358384011,
"excerpt": "The award-winning chef and owner of The Slanted Door restaurant joins KQED's Forum to talk about his new book, \"Vietnamese Home Cooking.\" He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The award-winning chef and owner of The Slanted Door restaurant joins KQED's Forum to talk about his new book, "Vietnamese Home Cooking." He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.",
"title": "KQED's Forum: Charles Phan on Home Cooking | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: Charles Phan on Home Cooking",
"datePublished": "2013-01-03T13:01:21-08:00",
"dateModified": "2013-01-16T16:53:31-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-charles-phan-on-home-cooking",
"status": "publish",
"path": "/bayareabites/53785/kqeds-forum-charles-phan-on-home-cooking",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130103bforum.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53789\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Image courtesy of Eric Wolfinger.\" title=\"Charles Phan. Image courtesy of Eric Wolfinger.\" width=\"200\" class=\"size-full wp-image-53789\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan. Image courtesy of Eric Wolfinger.\u003c/figcaption>\u003c/figure>\n\u003cp>Charles Phan fled Vietnam with his family during the fall of Saigon when he was just a boy. But he didn't leave behind his love of Vietnamese cuisine. The award-winning chef and owner of \u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a> restaurant joins KQED's Forum to talk about his new book, \"\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.\" He also shares secrets of creating high-end ethnic cuisine, and how he stays true to his roots in the kitchen.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201301031000\">Original Broadcast\u003c/a>: Thu, Jan 3, 2013 -- 10:00 AM\u003cbr>\n \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/forum/2013/01/20130103bforum.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Thuy Vu\u003c/p>\n\u003cp>\u003cstrong>Guest:\u003c/strong> Charles Phan, executive chef and owner of The Slanted Door Group, which now includes \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a>, Heaven's Dog and the \u003ca href=\"http://wohinggeneralstore.com/\">Wo Hing General Store\u003c/a>, and winner of the James Beard Award for Best Chef in California in 2004\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/53785/kqeds-forum-charles-phan-on-home-cooking",
"authors": [
"5014"
],
"categories": [
"bayareabites_2998",
"bayareabites_109",
"bayareabites_2254",
"bayareabites_63",
"bayareabites_588",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_34",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_1676",
"bayareabites_1325",
"bayareabites_4028",
"bayareabites_9917",
"bayareabites_10985"
],
"featImg": "bayareabites_53807",
"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": 300,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 392,
"relation": "eq"
},
"items": [
"bayareabites_55803",
"bayareabites_55682",
"bayareabites_55331",
"bayareabites_55056",
"bayareabites_55022",
"bayareabites_54946",
"bayareabites_54631",
"bayareabites_54400",
"bayareabites_54198",
"bayareabites_54144",
"bayareabites_53902",
"bayareabites_53785"
],
"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_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_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_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_11128": {
"type": "terms",
"id": "bayareabites_11128",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11128",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Britain",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Britain Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5587,
"slug": "britain",
"isLoading": false,
"link": "/bayareabites/tag/britain"
},
"bayareabites_9103": {
"type": "terms",
"id": "bayareabites_9103",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9103",
"found": true
},
"relationships": {},
"featImg": null,
"name": "burger king",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "burger king Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3557,
"slug": "burger-king",
"isLoading": false,
"link": "/bayareabites/tag/burger-king"
},
"bayareabites_11127": {
"type": "terms",
"id": "bayareabites_11127",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11127",
"found": true
},
"relationships": {},
"featImg": null,
"name": "horsemeat",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "horsemeat Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5586,
"slug": "horsemeat",
"isLoading": false,
"link": "/bayareabites/tag/horsemeat"
},
"bayareabites_11129": {
"type": "terms",
"id": "bayareabites_11129",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11129",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Ireland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Ireland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5588,
"slug": "ireland",
"isLoading": false,
"link": "/bayareabites/tag/ireland"
},
"bayareabites_10921": {
"type": "terms",
"id": "bayareabites_10921",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10921",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5380,
"slug": "the-salt",
"isLoading": false,
"link": "/bayareabites/tag/the-salt"
},
"bayareabites_588": {
"type": "terms",
"id": "bayareabites_588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cookbooks",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cookbooks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 76,
"slug": "cookbooks",
"isLoading": false,
"link": "/bayareabites/category/cookbooks"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_12": {
"type": "terms",
"id": "bayareabites_12",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 10,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/category/recipes"
},
"bayareabites_11120": {
"type": "terms",
"id": "bayareabites_11120",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11120",
"found": true
},
"relationships": {},
"featImg": null,
"name": "empanadas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "empanadas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5579,
"slug": "empanadas",
"isLoading": false,
"link": "/bayareabites/tag/empanadas"
},
"bayareabites_10832": {
"type": "terms",
"id": "bayareabites_10832",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10832",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jose garces",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jose garces Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5286,
"slug": "jose-garces",
"isLoading": false,
"link": "/bayareabites/tag/jose-garces"
},
"bayareabites_10834": {
"type": "terms",
"id": "bayareabites_10834",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10834",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Latin Road Home",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Latin Road Home Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5288,
"slug": "latin-road-home",
"isLoading": false,
"link": "/bayareabites/tag/latin-road-home"
},
"bayareabites_758": {
"type": "terms",
"id": "bayareabites_758",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "758",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mexican food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mexican food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1868,
"slug": "mexican-food",
"isLoading": false,
"link": "/bayareabites/tag/mexican-food"
},
"bayareabites_16272": {
"type": "terms",
"id": "bayareabites_16272",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "16272",
"found": true
},
"relationships": {},
"featImg": null,
"name": "npr food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "npr food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 100602,
"slug": "npr-food",
"isLoading": false,
"link": "/bayareabites/tag/npr-food"
},
"bayareabites_14738": {
"type": "terms",
"id": "bayareabites_14738",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14738",
"found": true
},
"relationships": {},
"featImg": null,
"name": "recipes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 831,
"slug": "recipes",
"isLoading": false,
"link": "/bayareabites/tag/recipes"
},
"bayareabites_3381": {
"type": "terms",
"id": "bayareabites_3381",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3381",
"found": true
},
"relationships": {},
"featImg": null,
"name": "super bowl",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "super bowl Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2271,
"slug": "super-bowl",
"isLoading": false,
"link": "/bayareabites/tag/super-bowl"
},
"bayareabites_2254": {
"type": "terms",
"id": "bayareabites_2254",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2254",
"found": true
},
"relationships": {},
"featImg": null,
"name": "books, magazines, newspapers",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "books, magazines, newspapers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 11,
"slug": "books-and-magazines",
"isLoading": false,
"link": "/bayareabites/category/books-and-magazines"
},
"bayareabites_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_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_11101": {
"type": "terms",
"id": "bayareabites_11101",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11101",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Fat Chance",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Fat Chance Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5560,
"slug": "fat-chance",
"isLoading": false,
"link": "/bayareabites/tag/fat-chance"
},
"bayareabites_1325": {
"type": "terms",
"id": "bayareabites_1325",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1325",
"found": true
},
"relationships": {},
"featImg": null,
"name": "forum",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "forum Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1159,
"slug": "forum",
"isLoading": false,
"link": "/bayareabites/tag/forum"
},
"bayareabites_2613": {
"type": "terms",
"id": "bayareabites_2613",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2613",
"found": true
},
"relationships": {},
"featImg": null,
"name": "obesity",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "obesity Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1907,
"slug": "obesity",
"isLoading": false,
"link": "/bayareabites/tag/obesity"
},
"bayareabites_9224": {
"type": "terms",
"id": "bayareabites_9224",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9224",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Robert Lustig",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Robert Lustig Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3678,
"slug": "robert-lustig",
"isLoading": false,
"link": "/bayareabites/tag/robert-lustig"
},
"bayareabites_511": {
"type": "terms",
"id": "bayareabites_511",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "511",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sugar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sugar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 476,
"slug": "sugar",
"isLoading": false,
"link": "/bayareabites/tag/sugar"
},
"bayareabites_11100": {
"type": "terms",
"id": "bayareabites_11100",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11100",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Sugar is Toxic",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Sugar is Toxic Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5559,
"slug": "sugar-is-toxic",
"isLoading": false,
"link": "/bayareabites/tag/sugar-is-toxic"
},
"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_9882": {
"type": "terms",
"id": "bayareabites_9882",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9882",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Coalition of Immokalee Workers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Coalition of Immokalee Workers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4336,
"slug": "coalition-of-immokalee-workers",
"isLoading": false,
"link": "/bayareabites/tag/coalition-of-immokalee-workers"
},
"bayareabites_73": {
"type": "terms",
"id": "bayareabites_73",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "73",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Florida",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Florida Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 37,
"slug": "florida",
"isLoading": false,
"link": "/bayareabites/tag/florida"
},
"bayareabites_2561": {
"type": "terms",
"id": "bayareabites_2561",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2561",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Mexico",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Mexico Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2218,
"slug": "mexico",
"isLoading": false,
"link": "/bayareabites/tag/mexico"
},
"bayareabites_11084": {
"type": "terms",
"id": "bayareabites_11084",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11084",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tomato growers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tomato growers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5543,
"slug": "tomato-growers",
"isLoading": false,
"link": "/bayareabites/tag/tomato-growers"
},
"bayareabites_453": {
"type": "terms",
"id": "bayareabites_453",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "453",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tomatoes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tomatoes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 418,
"slug": "tomatoes",
"isLoading": false,
"link": "/bayareabites/tag/tomatoes"
},
"bayareabites_1829": {
"type": "terms",
"id": "bayareabites_1829",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1829",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trader joes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trader joes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1430,
"slug": "trader-joes",
"isLoading": false,
"link": "/bayareabites/tag/trader-joes"
},
"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_11078": {
"type": "terms",
"id": "bayareabites_11078",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11078",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Dairy Farmers of America",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Dairy Farmers of America Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5537,
"slug": "dairy-farmers-of-america",
"isLoading": false,
"link": "/bayareabites/tag/dairy-farmers-of-america"
},
"bayareabites_11077": {
"type": "terms",
"id": "bayareabites_11077",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11077",
"found": true
},
"relationships": {},
"featImg": null,
"name": "DFA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "DFA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5536,
"slug": "dfa",
"isLoading": false,
"link": "/bayareabites/tag/dfa"
},
"bayareabites_11075": {
"type": "terms",
"id": "bayareabites_11075",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11075",
"found": true
},
"relationships": {},
"featImg": null,
"name": "lawsuit",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "lawsuit Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5534,
"slug": "lawsuit",
"isLoading": false,
"link": "/bayareabites/tag/lawsuit"
},
"bayareabites_1621": {
"type": "terms",
"id": "bayareabites_1621",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1621",
"found": true
},
"relationships": {},
"featImg": null,
"name": "milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1320,
"slug": "milk",
"isLoading": false,
"link": "/bayareabites/tag/milk"
},
"bayareabites_11076": {
"type": "terms",
"id": "bayareabites_11076",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11076",
"found": true
},
"relationships": {},
"featImg": null,
"name": "price of milk",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "price of milk Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5535,
"slug": "price-of-milk",
"isLoading": false,
"link": "/bayareabites/tag/price-of-milk"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_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_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"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_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_11047": {
"type": "terms",
"id": "bayareabites_11047",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11047",
"found": true
},
"relationships": {},
"featImg": null,
"name": "conscious capitalism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "conscious capitalism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5506,
"slug": "conscious-capitalism",
"isLoading": false,
"link": "/bayareabites/tag/conscious-capitalism"
},
"bayareabites_53": {
"type": "terms",
"id": "bayareabites_53",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "53",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fancy food show",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fancy food show Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 16,
"slug": "fancy-food-show",
"isLoading": false,
"link": "/bayareabites/tag/fancy-food-show"
},
"bayareabites_96": {
"type": "terms",
"id": "bayareabites_96",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "96",
"found": true
},
"relationships": {},
"featImg": null,
"name": "john mackey",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "john mackey Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 60,
"slug": "john-mackey",
"isLoading": false,
"link": "/bayareabites/tag/john-mackey"
},
"bayareabites_3063": {
"type": "terms",
"id": "bayareabites_3063",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3063",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Whole Foods",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Whole Foods Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2130,
"slug": "whole-foods",
"isLoading": false,
"link": "/bayareabites/tag/whole-foods"
},
"bayareabites_1270": {
"type": "terms",
"id": "bayareabites_1270",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1270",
"found": true
},
"relationships": {},
"featImg": null,
"name": "health",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "health Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1113,
"slug": "health",
"isLoading": false,
"link": "/bayareabites/tag/health"
},
"bayareabites_9405": {
"type": "terms",
"id": "bayareabites_9405",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9405",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Whole Foods Parking Lot",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Whole Foods Parking Lot Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3859,
"slug": "whole-foods-parking-lot",
"isLoading": false,
"link": "/bayareabites/tag/whole-foods-parking-lot"
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_10891": {
"type": "terms",
"id": "bayareabites_10891",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10891",
"found": true
},
"relationships": {},
"featImg": null,
"name": "authentic bagels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "authentic bagels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5349,
"slug": "authentic-bagels",
"isLoading": false,
"link": "/bayareabites/tag/authentic-bagels"
},
"bayareabites_10890": {
"type": "terms",
"id": "bayareabites_10890",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10890",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beauty's bagels",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "beauty's bagels Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5348,
"slug": "beautys-bagels",
"isLoading": false,
"link": "/bayareabites/tag/beautys-bagels"
},
"bayareabites_2024": {
"type": "terms",
"id": "bayareabites_2024",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2024",
"found": true
},
"relationships": {},
"featImg": null,
"name": "michael bauer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "michael bauer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1528,
"slug": "michael-bauer",
"isLoading": false,
"link": "/bayareabites/tag/michael-bauer"
},
"bayareabites_10996": {
"type": "terms",
"id": "bayareabites_10996",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10996",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ramen shop",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ramen shop Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5455,
"slug": "ramen-shop",
"isLoading": false,
"link": "/bayareabites/tag/ramen-shop"
},
"bayareabites_92": {
"type": "terms",
"id": "bayareabites_92",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "92",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1598,
"slug": "restaurants",
"isLoading": false,
"link": "/bayareabites/tag/restaurants"
},
"bayareabites_10026": {
"type": "terms",
"id": "bayareabites_10026",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10026",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Rosamunde",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Rosamunde Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4480,
"slug": "rosamunde",
"isLoading": false,
"link": "/bayareabites/tag/rosamunde"
},
"bayareabites_9816": {
"type": "terms",
"id": "bayareabites_9816",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9816",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The American Grilled Cheese Kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The American Grilled Cheese Kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4270,
"slug": "the-american-grilled-cheese-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/the-american-grilled-cheese-kitchen"
},
"bayareabites_301": {
"type": "terms",
"id": "bayareabites_301",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "301",
"found": true
},
"relationships": {},
"featImg": null,
"name": "beer",
"description": "Beer",
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": "beer",
"title": "beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1071,
"slug": "beer",
"isLoading": false,
"link": "/bayareabites/category/beer"
},
"bayareabites_1244": {
"type": "terms",
"id": "bayareabites_1244",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1244",
"found": true
},
"relationships": {},
"featImg": null,
"name": "cocktails and spirits",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "cocktails and spirits Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 53,
"slug": "cocktails-and-spirits",
"isLoading": false,
"link": "/bayareabites/category/cocktails-and-spirits"
},
"bayareabites_8359": {
"type": "terms",
"id": "bayareabites_8359",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8359",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alcohol",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alcohol Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2812,
"slug": "alcohol",
"isLoading": false,
"link": "/bayareabites/tag/alcohol"
},
"bayareabites_11015": {
"type": "terms",
"id": "bayareabites_11015",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11015",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alcoholism",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alcoholism Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5474,
"slug": "alcoholism",
"isLoading": false,
"link": "/bayareabites/tag/alcoholism"
},
"bayareabites_10995": {
"type": "terms",
"id": "bayareabites_10995",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10995",
"found": true
},
"relationships": {},
"featImg": null,
"name": "All Things Considered",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "All Things Considered Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5454,
"slug": "all-things-considered",
"isLoading": false,
"link": "/bayareabites/tag/all-things-considered"
},
"bayareabites_11016": {
"type": "terms",
"id": "bayareabites_11016",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11016",
"found": true
},
"relationships": {},
"featImg": null,
"name": "binge drinking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "binge drinking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5475,
"slug": "binge-drinking",
"isLoading": false,
"link": "/bayareabites/tag/binge-drinking"
},
"bayareabites_10994": {
"type": "terms",
"id": "bayareabites_10994",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10994",
"found": true
},
"relationships": {},
"featImg": null,
"name": "CDC",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "CDC Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5453,
"slug": "cdc",
"isLoading": false,
"link": "/bayareabites/tag/cdc"
},
"bayareabites_11018": {
"type": "terms",
"id": "bayareabites_11018",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11018",
"found": true
},
"relationships": {},
"featImg": null,
"name": "shots",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "shots Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5477,
"slug": "shots",
"isLoading": false,
"link": "/bayareabites/tag/shots"
},
"bayareabites_11017": {
"type": "terms",
"id": "bayareabites_11017",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11017",
"found": true
},
"relationships": {},
"featImg": null,
"name": "women's health",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "women's health Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5476,
"slug": "womens-health",
"isLoading": false,
"link": "/bayareabites/tag/womens-health"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_11013": {
"type": "terms",
"id": "bayareabites_11013",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11013",
"found": true
},
"relationships": {},
"featImg": null,
"name": "david bowie",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "david bowie Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5472,
"slug": "david-bowie",
"isLoading": false,
"link": "/bayareabites/tag/david-bowie"
},
"bayareabites_3345": {
"type": "terms",
"id": "bayareabites_3345",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3345",
"found": true
},
"relationships": {},
"featImg": null,
"name": "elvis presley",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "elvis presley Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2258,
"slug": "elvis-presley",
"isLoading": false,
"link": "/bayareabites/tag/elvis-presley"
},
"bayareabites_11012": {
"type": "terms",
"id": "bayareabites_11012",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "11012",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peanut butter and banana sandwich",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peanut butter and banana sandwich Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5471,
"slug": "peanut-butter-and-banana-sandwich",
"isLoading": false,
"link": "/bayareabites/tag/peanut-butter-and-banana-sandwich"
},
"bayareabites_2608": {
"type": "terms",
"id": "bayareabites_2608",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2608",
"found": true
},
"relationships": {},
"featImg": null,
"name": "FDA",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "FDA Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1862,
"slug": "fda",
"isLoading": false,
"link": "/bayareabites/tag/fda"
},
"bayareabites_1412": {
"type": "terms",
"id": "bayareabites_1412",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1412",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food safety",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1205,
"slug": "food-safety",
"isLoading": false,
"link": "/bayareabites/tag/food-safety"
},
"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_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_1676": {
"type": "terms",
"id": "bayareabites_1676",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1676",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Charles Phan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Charles Phan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1339,
"slug": "charles-phan",
"isLoading": false,
"link": "/bayareabites/tag/charles-phan"
},
"bayareabites_4028": {
"type": "terms",
"id": "bayareabites_4028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "out the door",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "out the door Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2540,
"slug": "out-the-door",
"isLoading": false,
"link": "/bayareabites/tag/out-the-door"
},
"bayareabites_9917": {
"type": "terms",
"id": "bayareabites_9917",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "9917",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The Slanted Door",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The Slanted Door Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4371,
"slug": "the-slanted-door",
"isLoading": false,
"link": "/bayareabites/tag/the-slanted-door"
},
"bayareabites_10985": {
"type": "terms",
"id": "bayareabites_10985",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10985",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Vietnamese Home Cooking",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Vietnamese Home Cooking Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5444,
"slug": "vietnamese-home-cooking",
"isLoading": false,
"link": "/bayareabites/tag/vietnamese-home-cooking"
}
},
"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": {}
}
}
}