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_53688": {
"type": "attachments",
"id": "bayareabites_53688",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "53688",
"found": true
},
"parent": 53687,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/12/istock_000010730154medium_wide-0a70d8cd8e98a97ba754ec70b7a4127d580b633f.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1356995807,
"modified": 1356995807,
"caption": null,
"description": "The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose.",
"title": "The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_53451": {
"type": "attachments",
"id": "bayareabites_53451",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "53451",
"found": true
},
"parent": 53450,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/12/juice-296e3aee240b60b0595659bace211a4eda2ba704.jpg",
"width": 200,
"height": 150
}
},
"publishDate": 1356549982,
"modified": 1356549982,
"caption": null,
"description": "The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.",
"title": "The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_53136": {
"type": "attachments",
"id": "bayareabites_53136",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "53136",
"found": true
},
"parent": 53135,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/12/salt_wide-6442b5409e0565444872ba350a40306ebcb77cc7.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1356025342,
"modified": 1356025342,
"caption": null,
"description": "Bali sea salt and a spoonful of Hawaiian red alae salt.",
"title": "Bali sea salt and a spoonful of Hawaiian red alae salt.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_53033": {
"type": "attachments",
"id": "bayareabites_53033",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "53033",
"found": true
},
"parent": 53032,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/12/holidaytable_custom-de805eb3de73cfcec408887a80462ca8648f4135.jpg",
"width": 200,
"height": 127
}
},
"publishDate": 1355940205,
"modified": 1355940205,
"caption": null,
"description": "A dining table set for the holidays with linens, candlesticks, clementines and gourds.",
"title": "A dining table set for the holidays with linens, candlesticks, clementines and gourds.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_52996": {
"type": "attachments",
"id": "bayareabites_52996",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "52996",
"found": true
},
"parent": 52995,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc.jpg",
"width": 200,
"height": 193
}
},
"publishDate": 1355884912,
"modified": 1355884912,
"caption": null,
"description": null,
"title": "The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_52856": {
"type": "attachments",
"id": "bayareabites_52856",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "52856",
"found": true
},
"parent": 52490,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/12/no-gluten400x300wheat-field-NDSU-Ag-Comm_Flickr.jpg",
"width": 400,
"height": 300
}
},
"publishDate": 1355546691,
"modified": 1355546691,
"caption": null,
"description": null,
"title": "no-gluten400x300wheat-field-NDSU-Ag-Comm_Flickr",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_52627": {
"type": "attachments",
"id": "bayareabites_52627",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "52627",
"found": true
},
"parent": 52626,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb8.jpg",
"width": 200,
"height": 112
}
},
"publishDate": 1355354429,
"modified": 1355354429,
"caption": "Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S.",
"description": "Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S.",
"title": "Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S.",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_52337": {
"type": "attachments",
"id": "bayareabites_52337",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "52337",
"found": true
},
"parent": 52334,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/12/RiceCookiesGlutenFree.jpg",
"width": 248,
"height": 140
}
},
"publishDate": 1354845701,
"modified": 1354845701,
"caption": "Gluten-free rice cookies. Photo: Getty Images",
"description": null,
"title": "Gluten-free rice cookies. Photo: Getty Images",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_51429": {
"type": "attachments",
"id": "bayareabites_51429",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "51429",
"found": true
},
"parent": 51424,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/11/SFFoodBank20121115.jpg",
"width": 248,
"height": 140
}
},
"publishDate": 1353105119,
"modified": 1353105119,
"caption": "A worker passes a nearly empty shelf at the San Francisco Food Bank in November, 2009, a time when food banks saw increased demand due to the recession.Justin Sullivan/Getty Images",
"description": null,
"title": "San Francisco Food Bank. Photo: Justin Sullivan/Getty Images",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_49898": {
"type": "attachments",
"id": "bayareabites_49898",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "49898",
"found": true
},
"parent": 49895,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/photosodatax560.jpg",
"width": 560,
"height": 316
}
},
"publishDate": 1350092376,
"modified": 1350092376,
"caption": "Jorge Cota and his mom Linda Ramos at Children's Hospital in Oakland. Cota weighed more then 320 pounds before cutting cutting soda and junk food from his diet.",
"description": null,
"title": "Jorge Cota and his mom Linda Ramos at Children's Hospital in Oakland. Photo: Mina Kim/KQED",
"credit": null,
"status": "inherit",
"isLoading": false,
"fetchFailed": false
},
"bayareabites_49914": {
"type": "attachments",
"id": "bayareabites_49914",
"meta": {
"index": "attachments_1716263798",
"site": "bayareabites",
"id": "49914",
"found": true
},
"parent": 49912,
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/app/uploads/sites/24/2012/10/GroceryStoreAisleCA560.jpg",
"width": 560,
"height": 316
}
},
"publishDate": 1350093932,
"modified": 1350093932,
"caption": null,
"description": null,
"title": "Image credit: David McNew/Getty Images",
"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_53687": {
"type": "authors",
"id": "byline_bayareabites_53687",
"meta": {
"override": true
},
"slug": "byline_bayareabites_53687",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_53450": {
"type": "authors",
"id": "byline_bayareabites_53450",
"meta": {
"override": true
},
"slug": "byline_bayareabites_53450",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_53135": {
"type": "authors",
"id": "byline_bayareabites_53135",
"meta": {
"override": true
},
"slug": "byline_bayareabites_53135",
"name": "Dan Charles",
"isLoading": false
},
"byline_bayareabites_53032": {
"type": "authors",
"id": "byline_bayareabites_53032",
"meta": {
"override": true
},
"slug": "byline_bayareabites_53032",
"name": "Nicole Spiridakis",
"isLoading": false
},
"byline_bayareabites_52995": {
"type": "authors",
"id": "byline_bayareabites_52995",
"meta": {
"override": true
},
"slug": "byline_bayareabites_52995",
"name": "Allison Aubrey",
"isLoading": false
},
"byline_bayareabites_52626": {
"type": "authors",
"id": "byline_bayareabites_52626",
"meta": {
"override": true
},
"slug": "byline_bayareabites_52626",
"name": "Teri Schultz",
"isLoading": false
},
"astupi": {
"type": "authors",
"id": "70",
"meta": {
"index": "authors_1716337520",
"id": "70",
"found": true
},
"name": "Amanda Stupi",
"firstName": "Amanda",
"lastName": "Stupi",
"slug": "astupi",
"email": "astupi@kqed.org",
"display_author_email": false,
"staff_mastheads": [],
"title": "Senior Engagement Producer",
"bio": "Amanda joined KQED Science’s engagement team as a Senior Audience Engagement Strategist in the spring of 2019. She has helped craft messaging around wildfires, the coronavirus pandemic, climate change and many other stories. She has also brought KQED Science to new platforms such as Reddit’s Ask Me Anything series. Prior to joining KQED Science, Amanda spent seven years as an engagement producer with Forum, KQED’s daily live call-in show. She got her start in radio at KALW's weekly call in show, City Visions, before going on to an internship and stint at NPR's Talk of the Nation.\r\n\r\nPrior to journalism, Amanda taught English at Lowell High School. She's a native of Petaluma and currently lives under the \"South San Francisco the Industrial City\" sign in South City. She believes that engagement is vital to news’s future and that good journalism listens as much as it asks questions.",
"avatar": "https://secure.gravatar.com/avatar/e981c503e5c162da701dcaccfbf87e35?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "arts",
"roles": [
"Contributor"
]
},
{
"site": "news",
"roles": [
"editor"
]
},
{
"site": "pop",
"roles": [
"contributor"
]
},
{
"site": "stateofhealth",
"roles": [
"editor"
]
},
{
"site": "science",
"roles": []
},
{
"site": "perspectives",
"roles": [
"editor"
]
}
],
"headData": {
"title": "Amanda Stupi | KQED",
"description": "Senior Engagement Producer",
"ogImgSrc": "https://secure.gravatar.com/avatar/e981c503e5c162da701dcaccfbf87e35?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/e981c503e5c162da701dcaccfbf87e35?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/astupi"
},
"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": 27
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=radio",
"seeMore": false,
"paginated": true,
"page": 27
}
},
{
"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_53687": {
"type": "posts",
"id": "bayareabites_53687",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "53687",
"score": null,
"sort": [
1356999364000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1356999364,
"format": "aside",
"disqusTitle": "Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues",
"title": "Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53694\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\" alt=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" title=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/31/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121231_me_03.mp3\"] \u003c/p>\n\u003cp>There's nothing like the distinctive \"pop\" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.\u003c/p>\n\u003cp>Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of \u003ca href=\"http://www.amazon.com/Uncorked-Science-Champagne-G%C3%A9rard-Liger-Belair/dp/069115872X\" target=\"_blank\">\u003cem>Uncorked: The Science of Champagne\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO\u003csub>2\u003c/sub>, the gas that produces the bubbles,\" Liger-Belair told us in an email.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And what else can the bubbles tell you? Well, if the streams of bubbles remain down to the last sip, this can be a clue as to how it was produced.\u003c/p>\n\u003cp>If you listen to my story, you'll hear a tour with Fred Frank, third-generation winemaker at Chateau Frank, part of \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank Vinifera Wine Cellars\u003c/a> in the Finger Lakes region of New York state. Frank uses the traditional \u003ca href=\"http://greatgrub.com/reference/methode_champenoise\">Champagne method\u003c/a> to produce his sparkling wines. It's a labor- and time-intensive process whereby each bottle goes through a second fermentation in the bottle. \"The benefit of this method is higher-quality sparkling wine,\" Frank says.\u003c/p>\n\u003cp>And one way that the sparkling wine produced in this method can distinguish itself in the flute is that the train of bubbles keeps streaming and streaming, down to the last sip.\u003c/p>\n\u003cp>So what's the science behind this? Liger-Belair said that by using the Champagne method, \"the [bubble-producing] CO\u003csub>2\u003c/sub> produced by yeast cannot escape into the atmosphere, and is kept mainly dissolved into [the] Champagne.\"\u003c/p>\n\u003cp>This is a sharp contrast to some cheap sparkling wines, where the CO\u003csub>2\u003c/sub> is sometimes injected into the wine, similar to the process used to create carbonated soft drinks. \"This produces big bubbles that dissipate quickly in the glass,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_53695\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\" alt=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\" title=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff .\" width=\"300\" class=\"size-full wp-image-53695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\u003c/figcaption>\u003c/figure>\n\u003cp>In full disclosure, we compared the bubble streams of a bottle of 2005 Chateau Frank and a mid-priced bottle of California bubbly. While the Chateau Frank bubbles were noticeably tinier, both produced multiple streams of bubbles that lasted a long while.\u003c/p>\n\u003cp>But here's one tip if you want to preserve the effervescence in every flute of bubbly: Pay attention to how you pour.\u003c/p>\n\u003cp>The traditional way is to pour Champagne straight down into the flute. But Liger-Belair says you may be losing thousands of bubbles this way.\u003c/p>\n\u003cp>In a \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf101239w\">study\u003c/a> published in \u003cem>The Journal of Agriculture and Food Chemistry,\u003c/em> Liger-Belair and some colleagues found that pouring champagne down the side of a tilted glass, similar to the way beer is poured, preserved about 25 percent more carbon dioxide.\u003c/p>\n\u003cp>This technique has not taken off in France, where Liger-Belair says no one wants to liken Champagne to beer. But scientifically, it's clear. If you want more bubbles — to tickle the tongue and transfer those wonderful aromas to your nose — try the tilted pour.\u003c/p>\n\u003cfigure id=\"attachment_53696\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\" alt=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" title=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" width=\"560\" class=\"size-full wp-image-53696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\u003c/figcaption>\u003c/figure>\n\u003cp>And while we're on the subject of French traditions, I should point out that if you listen to my story you'll hear about the kerfuffle over the use of the term Champagne.\u003c/p>\n\u003cp>The French are keen to point out that the term Champagne should only be used on the bottles of sparkling wines produced in the Champagne region of France. Champagne producers have launched a \u003ca href=\"http://champagne.us/\">campaign\u003c/a> in the U.S. to raise awareness of this issue.\u003c/p>\n\u003cp>In deference to this, Frank, a few years back, took the word Champagne off his label. Instead he references the Champagne method. And he says he's proud to promote his bottles of bubbly as sparkling wine from the Finger Lakes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "53687 http://blogs.kqed.org/bayareabites/?p=53687",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/12/31/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 745,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1419991496,
"excerpt": "Here are a few things to look for if you're trying to distinguish the age of your bottle of bubbly or the method by which it was made. And if you just want to get the most bang for your buck when it comes to preserving the bubbles, consider how you pour.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Here are a few things to look for if you're trying to distinguish the age of your bottle of bubbly or the method by which it was made. And if you just want to get the most bang for your buck when it comes to preserving the bubbles, consider how you pour.",
"title": "Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues",
"datePublished": "2012-12-31T16:16:04-08:00",
"dateModified": "2014-12-30T18:04:56-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=167825026&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Mon, 31 Dec 2012 04:00:00 -0500",
"nprLastModifiedDate": "Mon, 31 Dec 2012 10:28:40 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues?ft=3&f=167825026",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121231_me_03.mp3?orgId=1&topicId=1053&ft=3&f=167825026",
"nprAudioM3u": "http://api.npr.org/m3u/1168334707-c75782.m3u?orgId=1&topicId=1053&ft=3&f=167825026",
"nprStoryId": "167825026",
"nprRetrievedStory": "1",
"nprPubDate": "Mon, 31 Dec 2012 10:28:00 -0500",
"path": "/bayareabites/53687/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121231_me_03.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53694\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\" alt=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" title=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/31/12):\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/me/2012/12/20121231_me_03.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>There's nothing like the distinctive \"pop\" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.\u003c/p>\n\u003cp>Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of \u003ca href=\"http://www.amazon.com/Uncorked-Science-Champagne-G%C3%A9rard-Liger-Belair/dp/069115872X\" target=\"_blank\">\u003cem>Uncorked: The Science of Champagne\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO\u003csub>2\u003c/sub>, the gas that produces the bubbles,\" Liger-Belair told us in an email.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And what else can the bubbles tell you? Well, if the streams of bubbles remain down to the last sip, this can be a clue as to how it was produced.\u003c/p>\n\u003cp>If you listen to my story, you'll hear a tour with Fred Frank, third-generation winemaker at Chateau Frank, part of \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank Vinifera Wine Cellars\u003c/a> in the Finger Lakes region of New York state. Frank uses the traditional \u003ca href=\"http://greatgrub.com/reference/methode_champenoise\">Champagne method\u003c/a> to produce his sparkling wines. It's a labor- and time-intensive process whereby each bottle goes through a second fermentation in the bottle. \"The benefit of this method is higher-quality sparkling wine,\" Frank says.\u003c/p>\n\u003cp>And one way that the sparkling wine produced in this method can distinguish itself in the flute is that the train of bubbles keeps streaming and streaming, down to the last sip.\u003c/p>\n\u003cp>So what's the science behind this? Liger-Belair said that by using the Champagne method, \"the [bubble-producing] CO\u003csub>2\u003c/sub> produced by yeast cannot escape into the atmosphere, and is kept mainly dissolved into [the] Champagne.\"\u003c/p>\n\u003cp>This is a sharp contrast to some cheap sparkling wines, where the CO\u003csub>2\u003c/sub> is sometimes injected into the wine, similar to the process used to create carbonated soft drinks. \"This produces big bubbles that dissipate quickly in the glass,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_53695\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\" alt=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\" title=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff .\" width=\"300\" class=\"size-full wp-image-53695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\u003c/figcaption>\u003c/figure>\n\u003cp>In full disclosure, we compared the bubble streams of a bottle of 2005 Chateau Frank and a mid-priced bottle of California bubbly. While the Chateau Frank bubbles were noticeably tinier, both produced multiple streams of bubbles that lasted a long while.\u003c/p>\n\u003cp>But here's one tip if you want to preserve the effervescence in every flute of bubbly: Pay attention to how you pour.\u003c/p>\n\u003cp>The traditional way is to pour Champagne straight down into the flute. But Liger-Belair says you may be losing thousands of bubbles this way.\u003c/p>\n\u003cp>In a \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf101239w\">study\u003c/a> published in \u003cem>The Journal of Agriculture and Food Chemistry,\u003c/em> Liger-Belair and some colleagues found that pouring champagne down the side of a tilted glass, similar to the way beer is poured, preserved about 25 percent more carbon dioxide.\u003c/p>\n\u003cp>This technique has not taken off in France, where Liger-Belair says no one wants to liken Champagne to beer. But scientifically, it's clear. If you want more bubbles — to tickle the tongue and transfer those wonderful aromas to your nose — try the tilted pour.\u003c/p>\n\u003cfigure id=\"attachment_53696\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\" alt=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" title=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" width=\"560\" class=\"size-full wp-image-53696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\u003c/figcaption>\u003c/figure>\n\u003cp>And while we're on the subject of French traditions, I should point out that if you listen to my story you'll hear about the kerfuffle over the use of the term Champagne.\u003c/p>\n\u003cp>The French are keen to point out that the term Champagne should only be used on the bottles of sparkling wines produced in the Champagne region of France. Champagne producers have launched a \u003ca href=\"http://champagne.us/\">campaign\u003c/a> in the U.S. to raise awareness of this issue.\u003c/p>\n\u003cp>In deference to this, Frank, a few years back, took the word Champagne off his label. Instead he references the Champagne method. And he says he's proud to promote his bottles of bubbly as sparkling wine from the Finger Lakes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \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/53687/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues",
"authors": [
"byline_bayareabites_53687"
],
"categories": [
"bayareabites_4084",
"bayareabites_1763",
"bayareabites_45",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_119"
],
"tags": [
"bayareabites_1693",
"bayareabites_1686",
"bayareabites_8657"
],
"featImg": "bayareabites_53688",
"label": "bayareabites"
},
"bayareabites_53450": {
"type": "posts",
"id": "bayareabites_53450",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "53450",
"score": null,
"sort": [
1356550860000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1356550860,
"format": "aside",
"disqusTitle": "Don't Fear That Expired Food",
"title": "Don't Fear That Expired Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">The Salt\u003c/a>, NPR Food\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/26/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121226_me_11.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_53456\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/juice-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/juice-milk.jpg\" alt=\"The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.\" title=\"The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.\" width=\"560\" class=\"size-full wp-image-53456\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Now that the Christmas feast is over, you may be looking at all the extra food you made, or the food that you brought home from the store that never even got opened.\u003c/p>\n\u003cp>And you may be wondering: How long can I keep this? What if it's past its expiration date? Who even comes up with those dates on food, anyway, and what do they mean?\u003c/p>\n\u003cp>Here's the short answer: Those \"sell by\" dates are there to protect the reputation of the food. They have very little to do with food safety. If you're worried whether food is still OK to eat, just smell it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One of the places that knows most about the shelf life of food is a scientific establishment in Livermore, Calif., called the \u003ca href=\"http://www.thenfl.com/\">National Food Lab\u003c/a>. At the NFL, they put food on shelves for days, or weeks, or even years, to see how it holds up.\u003c/p>\n\u003cp>Sometimes, they'll try to accelerate the process with 90-degree heat and high humidity.\u003c/p>\n\u003cp>And then, from time to time, they'll take some of the food — whether it's bagged salad greens, breakfast cereal, or fruit juice — off the shelf and place it in front of a highly trained panel of experts who check the taste and smell and texture.\u003c/p>\n\u003cp>\"You would think that everybody can taste and smell food, but some of us are much better at it than others,\" says Jena Roberts, vice president for business development at the NFL. The lab has 40 of these food tasters on staff. \"They are the most fit people in the group,\" says Roberts. \"Because they don't eat the food. They expectorate it. Which is a fancy college word for spit it in a cup.\"\u003c/p>\n\u003cp>The experts give the food grades, in numbers. The numbers go down as the food gets older. Bread gets stale. Salad dressings can start to taste rancid.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ift.org/about-us/our-leadership/john-ruff.aspx\">John Ruff\u003c/a>, president of the \u003ca href=\"http://www.ift.org/\">Institute of Food Technologists\u003c/a> in Chicago, says the companies that sell this food take a look at those grades and decide where they will draw the line, to protect the reputation of their products.\u003c/p>\n\u003cp>\"If the product was designed, let's say, to be a 7 when it was fresh, you may choose that at 6.2, it's gotten to the point where [you] don't want it to be on the market anymore,\" he says.\u003c/p>\n\u003cp>\"If it's 6.0, would most people still find it reasonably good? Absolutely,\" he says. \"But companies want people to taste their products as best they can at the optimum, because that's how they maintain their business and their market shares.\"\u003c/p>\n\u003cp>This is all organized and carried out by food companies; there's no \u003ca href=\"http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/\">federal law\u003c/a> that requires dates on any food except for infant formula, although some states do require sell-by dates on milk or meat.\u003c/p>\n\u003cp>Still, these dates don't really tell you anything about whether food is safe.\u003c/p>\n\u003cp>According to Ruff, most products are safe to eat long after their expiration date. In fact, even meat or milk that's clearly starting to spoil is not necessarily dangerous. \"Very often, you won't eat it because of the smell, and you probably won't like the taste, but in a lot of cases, it's unlikely to cause you illness,\" he says.\u003c/p>\n\u003cp>That's because it's not the food that sat on the shelf too long that makes you sick, Ruff says. It's the food that got contaminated with salmonella or listeria bacteria, or disease-causing strains of \u003cem>E. coli\u003c/em>. And that food might not smell bad as it might have arrived in the store only yesterday.\u003c/p>\n\u003cp>\"In 40 years, in eight countries, if I think of major product recalls and food poisoning outbreaks, I can't think of [one] that was driven by a shelf-life issue,\" Ruff says.\u003c/p>\n\u003cp>Canned food, in particular, can stay safe for a really long time. In 1974, scientists at the National Food Processors Association in Washington, D.C., got their hands on several \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1983.tb10815.x/abstract\">old cans\u003c/a> of food.\u003c/p>\n\u003cp>Janet Dudek, now semi-retired and living in Vienna, Va., was among the scientists who analyzed this old food. Her assignment was a can of corn, vintage 1934, that was found in someone's basement in California.\u003c/p>\n\u003cp>When they opened the can, Dudek says, the contents looked and smelled pretty much like ordinary canned corn. Analysis showed that it had most of the usual complement of nutrients — although there were lower levels of a few, such as vitamin C.\u003c/p>\n\u003cp>Results were similar for century-old canned oysters, tomatoes and red peppers in cans recovered from a sunken steamboat, buried in river silt near Omaha, Neb.\u003c/p>\n\u003cp>Dudek says, as far as she knows, nobody actually tasted this food. That just wasn't done, she says. But they probably could have. \"It would have been safe to eat if the can itself maintained its integrity,\" she says.\u003c/p>\n\u003cp>When food in supermarkets passes its sell-by date, though, it gets swept off the shelves. Often, it's donated to food banks. Sometimes it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioned\u003c/a> off.\u003c/p>\n\u003cp>But if you discover such food in your pantry at home, there's really no reason to throw it out. Ruff says you should just sniff the meat and milk. If it smells funny, go ahead and toss it.\u003c/p>\n\u003cp>But for most foods, don't worry. \"As a consumer, I've certainly opened packages of food that were five years old.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n",
"disqusIdentifier": "53450 http://blogs.kqed.org/bayareabites/?p=53450",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/12/26/dont-fear-that-expired-food/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 985,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 29
},
"modified": 1356658840,
"excerpt": "When food passes its sell-by date, it's swept from the supermarket shelf. But that doesn't mean it's not safe to eat. Taste and smell are usually better indicators of a food's safety. And some items, like canned foods, can even last years or decades after their expiration date.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When food passes its sell-by date, it's swept from the supermarket shelf. But that doesn't mean it's not safe to eat. Taste and smell are usually better indicators of a food's safety. And some items, like canned foods, can even last years or decades after their expiration date.",
"title": "Don't Fear That Expired Food | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Don't Fear That Expired Food",
"datePublished": "2012-12-26T11:41:00-08:00",
"dateModified": "2012-12-27T17:40:40-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "dont-fear-that-expired-food",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=167819082&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Wed, 26 Dec 2012 04:00:00 -0500",
"nprLastModifiedDate": "Wed, 26 Dec 2012 14:16:27 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2012/12/26/167819082/dont-fear-that-expired-food?ft=3&f=167819082",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121226_me_11.mp3?orgId=1&topicId=1053&ft=3&f=167819082",
"nprAudioM3u": "http://api.npr.org/m3u/1168059257-5ee462.m3u?orgId=1&topicId=1053&ft=3&f=167819082",
"nprStoryId": "167819082",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 26 Dec 2012 14:16:00 -0500",
"path": "/bayareabites/53450/dont-fear-that-expired-food",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121226_me_11.mp3?orgId=1&topicId=1053&ft=3&f=167819082",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/167819082/dont-fear-that-expired-food\">The Salt\u003c/a>, NPR Food\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/26/12):\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/me/2012/12/20121226_me_11.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_53456\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/juice-milk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/juice-milk.jpg\" alt=\"The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.\" title=\"The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad.\" width=\"560\" class=\"size-full wp-image-53456\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The expiration date on foods like orange juice and even milk aren't indicators of when those products will go bad. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Now that the Christmas feast is over, you may be looking at all the extra food you made, or the food that you brought home from the store that never even got opened.\u003c/p>\n\u003cp>And you may be wondering: How long can I keep this? What if it's past its expiration date? Who even comes up with those dates on food, anyway, and what do they mean?\u003c/p>\n\u003cp>Here's the short answer: Those \"sell by\" dates are there to protect the reputation of the food. They have very little to do with food safety. If you're worried whether food is still OK to eat, just smell it.\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>One of the places that knows most about the shelf life of food is a scientific establishment in Livermore, Calif., called the \u003ca href=\"http://www.thenfl.com/\">National Food Lab\u003c/a>. At the NFL, they put food on shelves for days, or weeks, or even years, to see how it holds up.\u003c/p>\n\u003cp>Sometimes, they'll try to accelerate the process with 90-degree heat and high humidity.\u003c/p>\n\u003cp>And then, from time to time, they'll take some of the food — whether it's bagged salad greens, breakfast cereal, or fruit juice — off the shelf and place it in front of a highly trained panel of experts who check the taste and smell and texture.\u003c/p>\n\u003cp>\"You would think that everybody can taste and smell food, but some of us are much better at it than others,\" says Jena Roberts, vice president for business development at the NFL. The lab has 40 of these food tasters on staff. \"They are the most fit people in the group,\" says Roberts. \"Because they don't eat the food. They expectorate it. Which is a fancy college word for spit it in a cup.\"\u003c/p>\n\u003cp>The experts give the food grades, in numbers. The numbers go down as the food gets older. Bread gets stale. Salad dressings can start to taste rancid.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ift.org/about-us/our-leadership/john-ruff.aspx\">John Ruff\u003c/a>, president of the \u003ca href=\"http://www.ift.org/\">Institute of Food Technologists\u003c/a> in Chicago, says the companies that sell this food take a look at those grades and decide where they will draw the line, to protect the reputation of their products.\u003c/p>\n\u003cp>\"If the product was designed, let's say, to be a 7 when it was fresh, you may choose that at 6.2, it's gotten to the point where [you] don't want it to be on the market anymore,\" he says.\u003c/p>\n\u003cp>\"If it's 6.0, would most people still find it reasonably good? Absolutely,\" he says. \"But companies want people to taste their products as best they can at the optimum, because that's how they maintain their business and their market shares.\"\u003c/p>\n\u003cp>This is all organized and carried out by food companies; there's no \u003ca href=\"http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/\">federal law\u003c/a> that requires dates on any food except for infant formula, although some states do require sell-by dates on milk or meat.\u003c/p>\n\u003cp>Still, these dates don't really tell you anything about whether food is safe.\u003c/p>\n\u003cp>According to Ruff, most products are safe to eat long after their expiration date. In fact, even meat or milk that's clearly starting to spoil is not necessarily dangerous. \"Very often, you won't eat it because of the smell, and you probably won't like the taste, but in a lot of cases, it's unlikely to cause you illness,\" he says.\u003c/p>\n\u003cp>That's because it's not the food that sat on the shelf too long that makes you sick, Ruff says. It's the food that got contaminated with salmonella or listeria bacteria, or disease-causing strains of \u003cem>E. coli\u003c/em>. And that food might not smell bad as it might have arrived in the store only yesterday.\u003c/p>\n\u003cp>\"In 40 years, in eight countries, if I think of major product recalls and food poisoning outbreaks, I can't think of [one] that was driven by a shelf-life issue,\" Ruff says.\u003c/p>\n\u003cp>Canned food, in particular, can stay safe for a really long time. In 1974, scientists at the National Food Processors Association in Washington, D.C., got their hands on several \u003ca href=\"http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1983.tb10815.x/abstract\">old cans\u003c/a> of food.\u003c/p>\n\u003cp>Janet Dudek, now semi-retired and living in Vienna, Va., was among the scientists who analyzed this old food. Her assignment was a can of corn, vintage 1934, that was found in someone's basement in California.\u003c/p>\n\u003cp>When they opened the can, Dudek says, the contents looked and smelled pretty much like ordinary canned corn. Analysis showed that it had most of the usual complement of nutrients — although there were lower levels of a few, such as vitamin C.\u003c/p>\n\u003cp>Results were similar for century-old canned oysters, tomatoes and red peppers in cans recovered from a sunken steamboat, buried in river silt near Omaha, Neb.\u003c/p>\n\u003cp>Dudek says, as far as she knows, nobody actually tasted this food. That just wasn't done, she says. But they probably could have. \"It would have been safe to eat if the can itself maintained its integrity,\" she says.\u003c/p>\n\u003cp>When food in supermarkets passes its sell-by date, though, it gets swept off the shelves. Often, it's donated to food banks. Sometimes it's \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/08/23/159601015/willing-to-play-the-dating-game-with-your-food-try-a-grocery-auction\">auctioned\u003c/a> off.\u003c/p>\n\u003cp>But if you discover such food in your pantry at home, there's really no reason to throw it out. Ruff says you should just sniff the meat and milk. If it smells funny, go ahead and toss it.\u003c/p>\n\u003cp>But for most foods, don't worry. \"As a consumer, I've certainly opened packages of food that were five years old.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/53450/dont-fear-that-expired-food",
"authors": [
"byline_bayareabites_53450"
],
"categories": [
"bayareabites_752",
"bayareabites_1245",
"bayareabites_45",
"bayareabites_10916",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_10970",
"bayareabites_1412",
"bayareabites_10969"
],
"featImg": "bayareabites_53451",
"label": "bayareabites"
},
"bayareabites_53135": {
"type": "posts",
"id": "bayareabites_53135",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "53135",
"score": null,
"sort": [
1356026084000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1356026084,
"format": "aside",
"disqusTitle": "The Paradox And Mystery Of Our Taste For Salt",
"title": "The Paradox And Mystery Of Our Taste For Salt",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's Morning Edition (12/20/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121220_me_03.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_53138\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\" alt=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" title=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" width=\"560\" class=\"size-full wp-image-53138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Salt is one of those dangerously tasty substances. We add the magical crystals of sodium chloride to almost everything that we cook or bake, and according to many \u003ca href=\"http://www.cdc.gov/salt/\">public health experts\u003c/a>, we add too much.\u003c/p>\n\u003cp>They want us to cut back, to lower our risk of heart attacks or strokes.\u003c/p>\n\u003cp>Yet when you really start looking for ways to do this, you run into a paradox and a scientific puzzle.\u003c/p>\n\u003cp>First, the paradox. Too much salt may kill us, but our bodies need some of it to survive.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"If you don't keep up your sodium level in your body, you will die,\" explains \u003ca href=\"http://www.monell.org/faculty/people/breslin\">Paul Breslin\u003c/a>, a researcher at the \u003ca href=\"http://www.monell.org/\">Monell Center\u003c/a>, a research institute in downtown Philadelphia devoted to the senses of taste and smell. (Breslin also teaches at Rutgers University.)\u003c/p>\n\u003cp>At the same time, Breslin continues, \"there's no question that people who have high salt intakes are at risk for a heart attack and stroke and death, and that lowering their salt intake will save lives. In \u003ca href=\"http://www.salute.gov.it/imgs/C_17_newsAree_1092_listaFile_itemName_1_file.pdf\">Finland\u003c/a>, when they lowered the salt intake, stroke and heart attack rates went way down, and mortality went way down.\"\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.nytimes.com/2009/02/06/opinion/06alderman.html\">skeptics\u003c/a> who discount the relevance of the Finnish example. The average person in Finland, at that time, was eating a lot more salt than Americans typically do. The anti-salt campaign brought that level down to around the global average. The skeptics say, for most of us, that average level of salt consumption may be just fine.\u003c/p>\n\u003cp>But both the \u003ca href=\"http://www.who.int/dietphysicalactivity/reducingsalt/en/index.html\">World Health Organization\u003c/a> and the U.S. Centers for Disease Control and Prevention are calling on people around the world to cut salt consumption even more. The average American, they say, should cut their intake of salt by a third.\u003c/p>\n\u003cp>This won't be easy, because people like salt. It makes many foods taste better.\u003c/p>\n\u003cp>This is where we get to salt's mystery. Scientists aren't exactly sure how much of our taste for salt is nature, and how much is nurture.\u003c/p>\n\u003cp>On the one hand, Breslin says, a massive international \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834069/\">study\u003c/a> of salt consumption around the world, conducted in the 1980s, suggests maybe we're born with it. \"All across the planet, with a few exceptions, most people consume more or less the same amount of sodium,\" Breslin says.\u003c/p>\n\u003cp>The exception is people who can't easily get salt, such as isolated tribes in Amazonia. Everywhere else — from small villages in China to Chicago, people consume similar amounts — much more than our bodies need.\u003c/p>\n\u003cp>If humanity's taste for salt preference really is so universal, Breslin says, it's going to be really hard for any government to convince people to use less of it.\u003c/p>\n\u003cp>On the other hand, there's also some evidence that our preferences do shift, based on what's around us.\u003c/p>\n\u003cp>\u003ca href=\"http://www.monell.org/faculty/people/beauchamp\">Gary Beauchamp\u003c/a>, director of the Monell Center, says the first evidence for this came from stories told by doctors who ordered patients with high blood pressure to switch to a low-sodium diet. Their patients reported that \"it was awful at first, but after a while, it wasn't so bad,\" Beauchamp says. Their taste sensors seemed to adapt, a little bit the way our eyes adapt to a dark room.\u003c/p>\n\u003cp>In fact, Beauchamp says, after they did that for a while, \"when they went back to their normal food, it was too salty.\"\u003c/p>\n\u003cp>Beauchamp decided to carry out a more carefully monitored \u003ca href=\"http://ajcn.nutrition.org/content/36/6/1134.short\">experiment\u003c/a> to study this. He put people on a controlled, low-sodium diet, and they did adapt. \"In about four to eight weeks, the amount of salt that they found optimal in soup or crackers declined by 40 or 50 percent.\"\u003c/p>\n\u003cp>It seems to show that we can get used to foods with less salt in it. So we could be healthier, and still enjoy our food just as much.\u003c/p>\n\u003cp>The problem is, there's no easy way to make this happen. Consumers aren't captives who can be forced to adapt.\u003c/p>\n\u003cp>Most of the salt that we eat comes via food that somebody else makes for us, such as bread, sandwich meat and salad dressing, and the companies that make those products aren't going to cut salt from them if they think it will drive consumers away.\u003c/p>\n\u003cp>\"We'll always make sure these products taste good,\" says Todd Abraham, senior vice president for research and nutrition at \u003ca href=\"http://www.mondelezinternational.com/home/index.aspx\">Mondelez International\u003c/a>, which makes Ritz crackers, Wheat Thins and Oreos. \"If we produce products that are low-salt and consumers don't buy them, we haven't helped the American diet at all, because they'll go to a different product that has higher levels of salt.\"\u003c/p>\n\u003cp>A couple of years ago, a committee of scientists from the National Academy of Sciences' Institute of Medicine \u003ca href=\"http://www.iom.edu/~/media/Files/Report%20Files/2010/Strategies-to-Reduce-Sodium-Intake-in-the-United-States/Strategies%20to%20Reduce%20Sodium%20Intake%202010%20%20Report%20Brief.pdf\">called\u003c/a> on the government to help solve this problem with regulations.\u003c/p>\n\u003cp>Regulations, they pointed out, could force all the food companies to bring down salt levels in unison. There would be no high-salt alternatives, and consumers would eventually adapt to the new taste.\u003c/p>\n\u003cp>Food industry executives like Abraham don't like that idea. They say that such regulations are impractical. They also argue that regulations aren't necessary, because big food companies now are acting on their own. They are reducing salt levels, slowly and silently, in many processed foods. They're hoping that consumers won't even notice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "53135 http://blogs.kqed.org/bayareabites/?p=53135",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/12/20/the-paradox-and-mystery-of-our-taste-for-salt/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 955,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 28
},
"modified": 1356026084,
"excerpt": "Many health experts say we should eat less salt, but that's not easy. Salt is added to almost everything that we cook or bake. Are we born with a taste for that much salt, or do we just like what we've always eaten? Scientists say it's some of both.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Many health experts say we should eat less salt, but that's not easy. Salt is added to almost everything that we cook or bake. Are we born with a taste for that much salt, or do we just like what we've always eaten? Scientists say it's some of both.",
"title": "The Paradox And Mystery Of Our Taste For Salt | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The Paradox And Mystery Of Our Taste For Salt",
"datePublished": "2012-12-20T09:54:44-08:00",
"dateModified": "2012-12-20T09:54:44-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-paradox-and-mystery-of-our-taste-for-salt",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=167619010&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Dan Charles",
"nprStoryDate": "Thu, 20 Dec 2012 04:00:00 -0500",
"nprLastModifiedDate": "Thu, 20 Dec 2012 11:37:43 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt?ft=3&f=167619010",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121220_me_03.mp3?orgId=1&topicId=1053&ft=3&f=167619010",
"nprAudioM3u": "http://api.npr.org/m3u/1167683681-3f76fd.m3u?orgId=1&topicId=1053&ft=3&f=167619010",
"nprStoryId": "167619010",
"nprRetrievedStory": "1",
"nprPubDate": "Thu, 20 Dec 2012 11:37:00 -0500",
"path": "/bayareabites/53135/the-paradox-and-mystery-of-our-taste-for-salt",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121220_me_03.mp3?orgId=1&topicId=1053&ft=3&f=167619010",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/20/167619010/the-paradox-and-mystery-of-our-taste-for-salt\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's Morning Edition (12/20/12):\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/me/2012/12/20121220_me_03.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_53138\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/bali-sea-salt.jpg\" alt=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" title=\"Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\" width=\"560\" class=\"size-full wp-image-53138\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bali sea salt and a spoonful of Hawaiian red alae salt. Photo: Jim Noelker/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Salt is one of those dangerously tasty substances. We add the magical crystals of sodium chloride to almost everything that we cook or bake, and according to many \u003ca href=\"http://www.cdc.gov/salt/\">public health experts\u003c/a>, we add too much.\u003c/p>\n\u003cp>They want us to cut back, to lower our risk of heart attacks or strokes.\u003c/p>\n\u003cp>Yet when you really start looking for ways to do this, you run into a paradox and a scientific puzzle.\u003c/p>\n\u003cp>First, the paradox. Too much salt may kill us, but our bodies need some of it to survive.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"If you don't keep up your sodium level in your body, you will die,\" explains \u003ca href=\"http://www.monell.org/faculty/people/breslin\">Paul Breslin\u003c/a>, a researcher at the \u003ca href=\"http://www.monell.org/\">Monell Center\u003c/a>, a research institute in downtown Philadelphia devoted to the senses of taste and smell. (Breslin also teaches at Rutgers University.)\u003c/p>\n\u003cp>At the same time, Breslin continues, \"there's no question that people who have high salt intakes are at risk for a heart attack and stroke and death, and that lowering their salt intake will save lives. In \u003ca href=\"http://www.salute.gov.it/imgs/C_17_newsAree_1092_listaFile_itemName_1_file.pdf\">Finland\u003c/a>, when they lowered the salt intake, stroke and heart attack rates went way down, and mortality went way down.\"\u003c/p>\n\u003cp>There are \u003ca href=\"http://www.nytimes.com/2009/02/06/opinion/06alderman.html\">skeptics\u003c/a> who discount the relevance of the Finnish example. The average person in Finland, at that time, was eating a lot more salt than Americans typically do. The anti-salt campaign brought that level down to around the global average. The skeptics say, for most of us, that average level of salt consumption may be just fine.\u003c/p>\n\u003cp>But both the \u003ca href=\"http://www.who.int/dietphysicalactivity/reducingsalt/en/index.html\">World Health Organization\u003c/a> and the U.S. Centers for Disease Control and Prevention are calling on people around the world to cut salt consumption even more. The average American, they say, should cut their intake of salt by a third.\u003c/p>\n\u003cp>This won't be easy, because people like salt. It makes many foods taste better.\u003c/p>\n\u003cp>This is where we get to salt's mystery. Scientists aren't exactly sure how much of our taste for salt is nature, and how much is nurture.\u003c/p>\n\u003cp>On the one hand, Breslin says, a massive international \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834069/\">study\u003c/a> of salt consumption around the world, conducted in the 1980s, suggests maybe we're born with it. \"All across the planet, with a few exceptions, most people consume more or less the same amount of sodium,\" Breslin says.\u003c/p>\n\u003cp>The exception is people who can't easily get salt, such as isolated tribes in Amazonia. Everywhere else — from small villages in China to Chicago, people consume similar amounts — much more than our bodies need.\u003c/p>\n\u003cp>If humanity's taste for salt preference really is so universal, Breslin says, it's going to be really hard for any government to convince people to use less of it.\u003c/p>\n\u003cp>On the other hand, there's also some evidence that our preferences do shift, based on what's around us.\u003c/p>\n\u003cp>\u003ca href=\"http://www.monell.org/faculty/people/beauchamp\">Gary Beauchamp\u003c/a>, director of the Monell Center, says the first evidence for this came from stories told by doctors who ordered patients with high blood pressure to switch to a low-sodium diet. Their patients reported that \"it was awful at first, but after a while, it wasn't so bad,\" Beauchamp says. Their taste sensors seemed to adapt, a little bit the way our eyes adapt to a dark room.\u003c/p>\n\u003cp>In fact, Beauchamp says, after they did that for a while, \"when they went back to their normal food, it was too salty.\"\u003c/p>\n\u003cp>Beauchamp decided to carry out a more carefully monitored \u003ca href=\"http://ajcn.nutrition.org/content/36/6/1134.short\">experiment\u003c/a> to study this. He put people on a controlled, low-sodium diet, and they did adapt. \"In about four to eight weeks, the amount of salt that they found optimal in soup or crackers declined by 40 or 50 percent.\"\u003c/p>\n\u003cp>It seems to show that we can get used to foods with less salt in it. So we could be healthier, and still enjoy our food just as much.\u003c/p>\n\u003cp>The problem is, there's no easy way to make this happen. Consumers aren't captives who can be forced to adapt.\u003c/p>\n\u003cp>Most of the salt that we eat comes via food that somebody else makes for us, such as bread, sandwich meat and salad dressing, and the companies that make those products aren't going to cut salt from them if they think it will drive consumers away.\u003c/p>\n\u003cp>\"We'll always make sure these products taste good,\" says Todd Abraham, senior vice president for research and nutrition at \u003ca href=\"http://www.mondelezinternational.com/home/index.aspx\">Mondelez International\u003c/a>, which makes Ritz crackers, Wheat Thins and Oreos. \"If we produce products that are low-salt and consumers don't buy them, we haven't helped the American diet at all, because they'll go to a different product that has higher levels of salt.\"\u003c/p>\n\u003cp>A couple of years ago, a committee of scientists from the National Academy of Sciences' Institute of Medicine \u003ca href=\"http://www.iom.edu/~/media/Files/Report%20Files/2010/Strategies-to-Reduce-Sodium-Intake-in-the-United-States/Strategies%20to%20Reduce%20Sodium%20Intake%202010%20%20Report%20Brief.pdf\">called\u003c/a> on the government to help solve this problem with regulations.\u003c/p>\n\u003cp>Regulations, they pointed out, could force all the food companies to bring down salt levels in unison. There would be no high-salt alternatives, and consumers would eventually adapt to the new taste.\u003c/p>\n\u003cp>Food industry executives like Abraham don't like that idea. They say that such regulations are impractical. They also argue that regulations aren't necessary, because big food companies now are acting on their own. They are reducing salt levels, slowly and silently, in many processed foods. They're hoping that consumers won't even notice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \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/53135/the-paradox-and-mystery-of-our-taste-for-salt",
"authors": [
"byline_bayareabites_53135"
],
"categories": [
"bayareabites_752",
"bayareabites_1245",
"bayareabites_45",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_10957",
"bayareabites_1853",
"bayareabites_10958"
],
"featImg": "bayareabites_53136",
"label": "bayareabites"
},
"bayareabites_53032": {
"type": "posts",
"id": "bayareabites_53032",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "53032",
"score": null,
"sort": [
1355947393000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1355947393,
"format": "aside",
"disqusTitle": "A Gluten-Free Holiday Table",
"title": "A Gluten-Free Holiday Table",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\" alt=\"Dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" title=\"A dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" width=\"560\" class=\"alignnone size-full wp-image-53043\">\u003c/a>\u003c/p>\n\u003cp>Post and Photos by \u003ca href=\"http://www.cucinanicolina.com/\">Nicole Spiridakis\u003c/a>, NPR's \u003ca href=\"http://www.npr.org/2012/12/18/167544018/a-gluten-free-holiday-table\">Kitchen Window\u003c/a> (12/19/12)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#hummus\">Sweet Potato Hummus\u003c/a>, \u003ca href=\"#soup\">Pumpkin-Leek Soup With Coconut Milk\u003c/a>, \u003ca href=\"#muffins\">Corn Muffins With Sage And Corn\u003c/a>, \u003ca href=\"#squash\">Acorn Squash Stuffed With Wild Rice And Apples\u003c/a>, \u003ca href=\"#gratin\">Kale-Chard Gratin\u003c/a>, \u003ca href=\"#sprouts\">Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/a> and \u003ca href=\"#pie\">Chocolate Cream Pie\u003c/a>\u003c/p>\n\u003cp>My family's holiday traditions are simple but consistent: Wake up Christmas morning, drink lots of coffee, eat a good breakfast, and wish each other happy happy. If the weather is nice, we postpone the present opening and pile into the car to head directly to the beach for a walk — a sunny December day along the Northern California coast is something to celebrate. Later, we cook a delicious dinner and sit around the table with a fire glowing in the fireplace nearby.\u003c/p>\n\u003cp>Simple, yes, but in these waning days of 2012 there is infinite comfort in the familiar. There are the redwoods still standing tall in the backyard; there is my ritual cup of hot chocolate (the only time I drink it); there is my brother yawning and grinning; there are big bowls of citrus fruit; and there are the neighbor's cats creeping over the doorstep.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And there is, inevitably, the discussion about what to cook for the holiday meal.\u003c/p>\n\u003cp>A few caveats: I don't eat meat, my dad hews to a low-cholesterol diet, my sister-in-law avoids gluten. My brother is generally happy with most things, as long as the meal involves a lot of vegetables and perhaps lamb. My mom and my husband have very few food aversions. Fortunately, despite our specific needs, we are a fairly easygoing bunch as long as the white wine is cold and there's some sort of decadent dessert following dinner.\u003c/p>\n\u003cp>Still, it requires some forethought. To that end, the vegetarian entree is often marinated and sauteed portobello mushroom \"steaks,\" or a rich and creamy risotto. Potatoes may be roasted with olive oil instead of mashed with butter in a nod to a healthier lifestyle. And with just a little bit of extra effort, it's possible to eliminate gluten altogether.\u003c/p>\n\u003cp>As a vegetarian, I am very conscious of the reality that not everyone can eat everything. When I cook I try to be aware of dietary concerns and needs. I also keep an eye on the health factor. This typically means incorporating lots of seasonal vegetables in high quantities, using whole ingredients and relying on fresh flavors to keep my dishes interesting.\u003c/p>\n\u003cp>Making good use of vegetables and simple ingredients is key to the gluten-free holiday table. In the recipes below, I've attempted to give options for a complete, gluten-free holiday dinner from start to finish, and which I firmly believe will appeal to those who need to avoid gluten as well as those who can tolerate it. Where applicable I've included substitutions for those who also cannot eat dairy.\u003c/p>\n\u003cp>Pumpkin leek soup served with sage-laced corn muffins starts things off on a satisfyingly seasonal note. Roasted acorn squash stuffed with a wild rice mixture that also includes apples and dried cranberries is a hearty and satisfying — and, dare I argue, quite beautiful — naturally gluten-free and vegan main dish (of course, a more traditional roast also can be cooked without a speck of flour). And a smooth, silky chocolate cream pie with a toasted hazelnut-cocoa crust slips down all too quickly to flourlessly complete the repast.\u003c/p>\n\u003cblockquote>\u003cp>Dealing with varied dietary restrictions may initially seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, keep it fresh, and keep it real.\u003c/p>\u003c/blockquote>\n\u003cp>While my family's holiday traditions may seem distinctly Californian — anchored by that beach trip and clementines that perfume the kitchen — I'd bet that regardless of geography, what we so eagerly anticipate is gathering together to eat and be merry (that and a few presents given and received). It is perhaps the most consistent and enduring holiday tradition.\u003c/p>\n\u003cp>This year I'm hoping for sun along the Pacific — really the only present I could ask for — and a long evening around the table with my nearest and dearest. Also, that chocolate cream pie. Gluten-free or no, it's the perfect way to toast the season.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"hummus\">\u003c/a>Recipe: Sweet Potato Hummus\u003c/h3>\n\u003cp>\u003cem>This is a riff on a hummus I came across years ago on food writer Kim O'Donnel's erstwhile food blog, A Mighty Appetite, for \u003c/em>The Washington Post\u003cem>. I dearly love to make it during the holidays. Sweet potatoes stand in for chickpeas in a thick dip that is delicious served with apple slices or gluten-free rice crackers. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\" alt=\"Sweet Potato Hummus\" title=\"Sweet Potato Hummus\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53045\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>2 large sweet potatoes, peeled and cut into 1-inch pieces\u003c/p>\n\u003cp>1 medium yellow onion, peeled and quartered\u003c/p>\n\u003cp>4 cloves garlic, with skins on\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>1/2 cup tahini\u003c/p>\n\u003cp>3 tablespoons lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt (to taste)\u003c/p>\n\u003cp>1/4 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 400 degrees. In a large piece of tin foil, spread out sweet potato pieces, onion and garlic, and drizzle with the olive oil. Fold up into a packet and place in a baking dish. Roast about 45 minutes, or until vegetables are tender. Remove from oven, remove skins from garlic cloves, and place it all in a food processor.\u003c/p>\n\u003cp>Process the vegetables until smooth. Add tahini, lemon juice, salt and pepper, and process until a smooth paste forms. Taste for salt and add more if needed. If hummus is too thick, add a bit more lemon juice or a splash of warm water.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Pumpkin-Leek Soup With Coconut Milk\u003c/h3>\n\u003cp>\u003cem>If you prefer butternut squash, swap a large squash for the pumpkin. It will taste equally as lovely with the coconut milk.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\" alt=\"Pumpkin-Leek Soup With Coconut Milk\" title=\"Pumpkin-Leek Soup With Coconut Milk\" width=\"300\" height=\"256\" class=\"alignnone size-full wp-image-53048\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 medium-sized sugar pumpkin, or two small sugar pumpkins\u003c/p>\n\u003cp>4 leeks, thinly sliced (white part only), with green stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium-sized yellow onion, chopped\u003c/p>\n\u003cp>1/4 cup dry white wine\u003c/p>\n\u003cp>1/2 teaspoon cumin\u003c/p>\n\u003cp>5 cups vegetable broth\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>Black pepper\u003c/p>\n\u003cp>1/2 teaspoon dried thyme\u003c/p>\n\u003cp>1/4 to 1/2 cup coconut milk\u003c/p>\n\u003cp>Heat oven to 400 degrees.\u003c/p>\n\u003cp>Cut pumpkin in half and scoop out seeds. Place cut side down on a baking sheet. Add three of the sliced leeks and drizzle with 1 tablespoon olive oil. Roast for 35 to 40 minutes, until pumpkin is tender. Remove from oven and let cool, then scoop out pumpkin flesh with a spoon.\u003c/p>\n\u003cp>Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil. Saute remaining leek and chopped yellow onion over medium heat about 5 minutes, until soft. Add cumin and white wine, and stir to combine.\u003c/p>\n\u003cp>Add roasted leeks, pumpkin, broth, salt, pepper and thyme. Bring to a boil, then reduce to simmer and cook about 10 minutes. With an immersion blender or in a food processor, puree the soup until it is very smooth. Just before serving, stir in the coconut milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"muffins\">\u003c/a>Recipe: Corn Muffins With Sage And Corn\u003c/h3>\n\u003cp>\u003cem>These muffins pair beautifully with the pumpkin-leek soup, but the recipe also can be baked in a loaf pan and crumbled up to use in a cornbread dressing if you are roasting a bird and need a gluten-free stuffing option. (Note: to make dairy-free, swap soy milk for buttermilk and vegetable oil for butter.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\" alt=\"Corn Muffins With Sage And Corn\" title=\"Corn Muffins With Sage And Corn\" width=\"300\" height=\"313\" class=\"alignnone size-full wp-image-53046\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 1 dozen muffins\u003c/em>\u003c/p>\n\u003cp>2 cups cornmeal\u003c/p>\n\u003cp>2 teaspoons baking powder\u003c/p>\n\u003cp>1/2 teaspoon baking soda\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 tablespoons melted unsalted butter\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>1/4 cup honey\u003c/p>\n\u003cp>1 cup fresh or frozen corn\u003c/p>\n\u003cp>1/4 cup chopped fresh sage leaves\u003c/p>\n\u003cp>Heat oven to 350 degrees. Line a muffin tin with muffin liners.\u003c/p>\n\u003cp>Combine dry ingredients. In a separate bowl, whisk melted butter, egg, buttermilk and honey, and add to dry ingredients. Mix just until combined. Stir in corn and sage.\u003c/p>\n\u003cp>Pour into muffin tin and fill cups evenly. Bake 30 to 40 minutes, or until a tester comes out clean.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"squash\">\u003c/a>Recipe: Acorn Squash Stuffed With Wild Rice And Apples\u003c/h3>\n\u003cp>\u003cem>Chopped apples are a lovely seasonal surprise in this dish that is both gluten-free and vegan. Serve this as your vegetarian entree, or alongside a meaty main dish.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\" alt=\"Acorn Squash Stuffed With Wild Rice And Apple\" title=\"Acorn Squash Stuffed With Wild Rice And Apple\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53050\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>2 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/2 medium yellow onion, finely chopped\u003c/p>\n\u003cp>2 medium shallots, finely chopped\u003c/p>\n\u003cp>1 medium carrot, peeled and chopped\u003c/p>\n\u003cp>1 rib celery, diced\u003c/p>\n\u003cp>1 large apple, such as Fuji, peeled, cored and finely chopped\u003c/p>\n\u003cp>1 tablespoon dried thyme\u003c/p>\n\u003cp>1 teaspoon dried rosemary\u003c/p>\n\u003cp>1 1/2 cups cooked wild rice\u003c/p>\n\u003cp>1/4 cup dried cranberries, finely chopped\u003c/p>\n\u003cp>1 teaspoon salt, plus more as needed\u003c/p>\n\u003cp>1/2 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 450 degrees.\u003c/p>\n\u003cp>Place squash cut side up on a baking sheet, brush 1 tablespoon of olive oil over the tops and insides of the squash halves, and season with salt and pepper. Roast until just fork tender, 25 to 30 minutes.\u003c/p>\n\u003cp>Meanwhile, place 1 tablespoon of olive oil in a large frying pan over medium heat and add onion, shallots, carrot, celery and apple. Season with salt and pepper and stir to coat.\u003c/p>\n\u003cp>Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and rosemary and cook until just fragrant, about 1 minute.\u003c/p>\n\u003cp>Remove from heat and stir in the rice, cranberries and measured salt and pepper.\u003c/p>\n\u003cp>Divide rice filling among the roasted squash halves (about 1/2 cup for each). Continue roasting until squash is completely fork tender, the edges have started to brown and the filling is heated through, 20 to 25 minutes.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gratin\">\u003c/a>Recipe: Kale-Chard Gratin\u003c/h3>\n\u003cp>\u003cem>This gratin could hardly be easier to make: steam greens, add a sauteed onion and a little milk and herbs, and bake. The result is something I don't just save for the holidays — it's too good not to eat all winter long. (Note: To make dairy-free, omit cheese and swap soy or nut milk for whole milk.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\" alt=\"Kale-Chard Gratin\" title=\"Kale-Chard Gratin\" width=\"300\" height=\"244\" class=\"alignnone size-full wp-image-53044\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 bunch chard, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>1 bunch kale, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium red onion\u003c/p>\n\u003cp>1 teaspoon cornstarch\u003c/p>\n\u003cp>1/2 to 3/4 cup whole milk\u003c/p>\n\u003cp>1 teaspoon dried thyme\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>1/4 cup (or less) Parmesan cheese (optional)\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>Bring a large pot of salted water to a boil. Add chard and kale and cook 5 to 10 minutes, until tender. Drain.\u003c/p>\n\u003cp>Meanwhile, in a large frying pan, heat olive oil over medium heat and add the onion. Saute until soft and translucent, about 5 minutes. Add the greens and cook about 2 more minutes. Sprinkle the cornstarch onto the vegetables and stir to combine. Add 1/2 cup milk. You want the chard to be wet but not floating in liquid — add more milk if it's too dry. Stir and cook a few more minutes. Add thyme, salt and pepper, and stir to incorporate.\u003c/p>\n\u003cp>Butter a large baking pan and pour in the chard mixture. Evenly sprinkle the Parmesan cheese, if using, across the top. Bake 30 minutes, remove from oven and let rest 5 minutes before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sprouts\">\u003c/a>Recipe: Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/h3>\n\u003cp>\u003cem>I was inspired to make this dish after having a wonderful plate of roasted Brussels sprouts at the Washington, D.C., restaurant Zaytinya last month. Roasting the sprouts brings out a bit of sweetness that is nicely balanced by the tart lemon and yogurt sauce. Sometimes I also roast a head of cauliflower and add it to the mix as well. (Note: To make dairy-free, try making the sauce with tahini instead of yogurt.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\" alt=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" title=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" width=\"300\" height=\"207\" class=\"alignnone size-full wp-image-53049\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>3/4 pound to 1 pound Brussels sprouts, washed, trimmed and cut in half\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/4 cup nonfat Greek yogurt\u003c/p>\n\u003cp>4 tablespoons chopped fresh dill\u003c/p>\n\u003cp>1 tablespoon lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 medium-sized red onion, thinly sliced\u003c/p>\n\u003cp>Heat oven to 425 degrees.\u003c/p>\n\u003cp>Spread Brussels sprouts in a large baking dish and drizzle with olive oil. Cook until tender, about 25 minutes\u003c/p>\n\u003cp>Meanwhile, whisk together Greek yogurt, dill, lemon juice and salt. When sprouts are done, remove from oven and place in a bowl. Mix in the yogurt sauce and toss to coat the sprouts evenly. Add the onion, and stir gently to incorporate. Serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pie\">\u003c/a>Recipe: Chocolate Cream Pie\u003c/h3>\n\u003cp>\u003cem>I often make a chocolate cream pie for holiday gatherings because it seems just the right amount of decadence to properly celebrate the season. Here, I've come up with a slightly crumbly hazelnut-cocoa crust that is suitably gluten-free as well as utterly addictive.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\" alt=\"Chocolate Cream Pie\" title=\"Chocolate Cream Pie\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53047\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups hazelnuts, toasted\u003c/p>\n\u003cp>1/4 cup sugar\u003c/p>\n\u003cp>1 tablespoon unsweetened cocoa powder\u003c/p>\n\u003cp>2 tablespoons butter, melted\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>2/3 cup sugar\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>3 cups whole milk\u003c/p>\n\u003cp>7 ounces bittersweet chocolate, melted\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>For crust, in a food processor, process hazelnuts, sugar and cocoa powder until fine. Place in a bowl and add melted butter. Press onto bottom and up side of a 9-inch pie plate. Bake until slightly crisp, about 25 minutes, and cool on a rack.\u003c/p>\n\u003cp>Meanwhile, make the filling. In a 3-quart heavy saucepan, whisk together sugar, cornstarch, salt and yolks until combined well. Add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).\u003c/p>\n\u003cp>Force filling through a fine-mesh sieve into a bowl, then whisk in chocolate, butter and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.\u003c/p>\n\u003cp>Spoon filling into crust and chill pie, loosely covered, at least 6 hours before serving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
"disqusIdentifier": "53032 http://blogs.kqed.org/bayareabites/?p=53032",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/12/19/a-gluten-free-holiday-table/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 2371,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 137
},
"modified": 1386122502,
"excerpt": "Dealing with varied dietary restrictions may seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, fresh and real with these gluten-free and vegetarian — and even some vegan — options.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Dealing with varied dietary restrictions may seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, fresh and real with these gluten-free and vegetarian — and even some vegan — options.",
"title": "A Gluten-Free Holiday Table | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Gluten-Free Holiday Table",
"datePublished": "2012-12-19T12:03:13-08:00",
"dateModified": "2013-12-03T18:01:42-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-gluten-free-holiday-table",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=167544018&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Nicole Spiridakis",
"nprStoryDate": "Wed, 19 Dec 2012 01:57:00 -0500",
"nprLastModifiedDate": "Wed, 19 Dec 2012 11:39:23 -0500",
"nprHtmlLink": "http://www.npr.org/2012/12/18/167544018/a-gluten-free-holiday-table?ft=3&f=167544018",
"nprStoryId": "167544018",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 19 Dec 2012 11:39:00 -0500",
"path": "/bayareabites/53032/a-gluten-free-holiday-table",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holiday-table-nicole-spiridakis.jpg\" alt=\"Dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" title=\"A dining table set for the holidays with linens, candlesticks, clementines and gourds. Photo: Nicole Spiridakis for NPR\" width=\"560\" class=\"alignnone size-full wp-image-53043\">\u003c/a>\u003c/p>\n\u003cp>Post and Photos by \u003ca href=\"http://www.cucinanicolina.com/\">Nicole Spiridakis\u003c/a>, NPR's \u003ca href=\"http://www.npr.org/2012/12/18/167544018/a-gluten-free-holiday-table\">Kitchen Window\u003c/a> (12/19/12)\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#hummus\">Sweet Potato Hummus\u003c/a>, \u003ca href=\"#soup\">Pumpkin-Leek Soup With Coconut Milk\u003c/a>, \u003ca href=\"#muffins\">Corn Muffins With Sage And Corn\u003c/a>, \u003ca href=\"#squash\">Acorn Squash Stuffed With Wild Rice And Apples\u003c/a>, \u003ca href=\"#gratin\">Kale-Chard Gratin\u003c/a>, \u003ca href=\"#sprouts\">Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/a> and \u003ca href=\"#pie\">Chocolate Cream Pie\u003c/a>\u003c/p>\n\u003cp>My family's holiday traditions are simple but consistent: Wake up Christmas morning, drink lots of coffee, eat a good breakfast, and wish each other happy happy. If the weather is nice, we postpone the present opening and pile into the car to head directly to the beach for a walk — a sunny December day along the Northern California coast is something to celebrate. Later, we cook a delicious dinner and sit around the table with a fire glowing in the fireplace nearby.\u003c/p>\n\u003cp>Simple, yes, but in these waning days of 2012 there is infinite comfort in the familiar. There are the redwoods still standing tall in the backyard; there is my ritual cup of hot chocolate (the only time I drink it); there is my brother yawning and grinning; there are big bowls of citrus fruit; and there are the neighbor's cats creeping over the doorstep.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And there is, inevitably, the discussion about what to cook for the holiday meal.\u003c/p>\n\u003cp>A few caveats: I don't eat meat, my dad hews to a low-cholesterol diet, my sister-in-law avoids gluten. My brother is generally happy with most things, as long as the meal involves a lot of vegetables and perhaps lamb. My mom and my husband have very few food aversions. Fortunately, despite our specific needs, we are a fairly easygoing bunch as long as the white wine is cold and there's some sort of decadent dessert following dinner.\u003c/p>\n\u003cp>Still, it requires some forethought. To that end, the vegetarian entree is often marinated and sauteed portobello mushroom \"steaks,\" or a rich and creamy risotto. Potatoes may be roasted with olive oil instead of mashed with butter in a nod to a healthier lifestyle. And with just a little bit of extra effort, it's possible to eliminate gluten altogether.\u003c/p>\n\u003cp>As a vegetarian, I am very conscious of the reality that not everyone can eat everything. When I cook I try to be aware of dietary concerns and needs. I also keep an eye on the health factor. This typically means incorporating lots of seasonal vegetables in high quantities, using whole ingredients and relying on fresh flavors to keep my dishes interesting.\u003c/p>\n\u003cp>Making good use of vegetables and simple ingredients is key to the gluten-free holiday table. In the recipes below, I've attempted to give options for a complete, gluten-free holiday dinner from start to finish, and which I firmly believe will appeal to those who need to avoid gluten as well as those who can tolerate it. Where applicable I've included substitutions for those who also cannot eat dairy.\u003c/p>\n\u003cp>Pumpkin leek soup served with sage-laced corn muffins starts things off on a satisfyingly seasonal note. Roasted acorn squash stuffed with a wild rice mixture that also includes apples and dried cranberries is a hearty and satisfying — and, dare I argue, quite beautiful — naturally gluten-free and vegan main dish (of course, a more traditional roast also can be cooked without a speck of flour). And a smooth, silky chocolate cream pie with a toasted hazelnut-cocoa crust slips down all too quickly to flourlessly complete the repast.\u003c/p>\n\u003cblockquote>\u003cp>Dealing with varied dietary restrictions may initially seem daunting and can add yet another complication to this glorious yet hectic season. Don't fret. Keep it simple, keep it fresh, and keep it real.\u003c/p>\u003c/blockquote>\n\u003cp>While my family's holiday traditions may seem distinctly Californian — anchored by that beach trip and clementines that perfume the kitchen — I'd bet that regardless of geography, what we so eagerly anticipate is gathering together to eat and be merry (that and a few presents given and received). It is perhaps the most consistent and enduring holiday tradition.\u003c/p>\n\u003cp>This year I'm hoping for sun along the Pacific — really the only present I could ask for — and a long evening around the table with my nearest and dearest. Also, that chocolate cream pie. Gluten-free or no, it's the perfect way to toast the season.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"hummus\">\u003c/a>Recipe: Sweet Potato Hummus\u003c/h3>\n\u003cp>\u003cem>This is a riff on a hummus I came across years ago on food writer Kim O'Donnel's erstwhile food blog, A Mighty Appetite, for \u003c/em>The Washington Post\u003cem>. I dearly love to make it during the holidays. Sweet potatoes stand in for chickpeas in a thick dip that is delicious served with apple slices or gluten-free rice crackers. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidayhummus.jpg\" alt=\"Sweet Potato Hummus\" title=\"Sweet Potato Hummus\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53045\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 2 cups\u003c/em>\u003c/p>\n\u003cp>2 large sweet potatoes, peeled and cut into 1-inch pieces\u003c/p>\n\u003cp>1 medium yellow onion, peeled and quartered\u003c/p>\n\u003cp>4 cloves garlic, with skins on\u003c/p>\n\u003cp>1 tablespoon olive oil\u003c/p>\n\u003cp>1/2 cup tahini\u003c/p>\n\u003cp>3 tablespoons lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt (to taste)\u003c/p>\n\u003cp>1/4 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 400 degrees. In a large piece of tin foil, spread out sweet potato pieces, onion and garlic, and drizzle with the olive oil. Fold up into a packet and place in a baking dish. Roast about 45 minutes, or until vegetables are tender. Remove from oven, remove skins from garlic cloves, and place it all in a food processor.\u003c/p>\n\u003cp>Process the vegetables until smooth. Add tahini, lemon juice, salt and pepper, and process until a smooth paste forms. Taste for salt and add more if needed. If hummus is too thick, add a bit more lemon juice or a splash of warm water.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"soup\">\u003c/a>Recipe: Pumpkin-Leek Soup With Coconut Milk\u003c/h3>\n\u003cp>\u003cem>If you prefer butternut squash, swap a large squash for the pumpkin. It will taste equally as lovely with the coconut milk.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysoup.jpg\" alt=\"Pumpkin-Leek Soup With Coconut Milk\" title=\"Pumpkin-Leek Soup With Coconut Milk\" width=\"300\" height=\"256\" class=\"alignnone size-full wp-image-53048\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 medium-sized sugar pumpkin, or two small sugar pumpkins\u003c/p>\n\u003cp>4 leeks, thinly sliced (white part only), with green stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium-sized yellow onion, chopped\u003c/p>\n\u003cp>1/4 cup dry white wine\u003c/p>\n\u003cp>1/2 teaspoon cumin\u003c/p>\n\u003cp>5 cups vegetable broth\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>Black pepper\u003c/p>\n\u003cp>1/2 teaspoon dried thyme\u003c/p>\n\u003cp>1/4 to 1/2 cup coconut milk\u003c/p>\n\u003cp>Heat oven to 400 degrees.\u003c/p>\n\u003cp>Cut pumpkin in half and scoop out seeds. Place cut side down on a baking sheet. Add three of the sliced leeks and drizzle with 1 tablespoon olive oil. Roast for 35 to 40 minutes, until pumpkin is tender. Remove from oven and let cool, then scoop out pumpkin flesh with a spoon.\u003c/p>\n\u003cp>Meanwhile, in a large pot, heat the remaining 2 tablespoons olive oil. Saute remaining leek and chopped yellow onion over medium heat about 5 minutes, until soft. Add cumin and white wine, and stir to combine.\u003c/p>\n\u003cp>Add roasted leeks, pumpkin, broth, salt, pepper and thyme. Bring to a boil, then reduce to simmer and cook about 10 minutes. With an immersion blender or in a food processor, puree the soup until it is very smooth. Just before serving, stir in the coconut milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"muffins\">\u003c/a>Recipe: Corn Muffins With Sage And Corn\u003c/h3>\n\u003cp>\u003cem>These muffins pair beautifully with the pumpkin-leek soup, but the recipe also can be baked in a loaf pan and crumbled up to use in a cornbread dressing if you are roasting a bird and need a gluten-free stuffing option. (Note: to make dairy-free, swap soy milk for buttermilk and vegetable oil for butter.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaymuffin_.jpg\" alt=\"Corn Muffins With Sage And Corn\" title=\"Corn Muffins With Sage And Corn\" width=\"300\" height=\"313\" class=\"alignnone size-full wp-image-53046\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 1 dozen muffins\u003c/em>\u003c/p>\n\u003cp>2 cups cornmeal\u003c/p>\n\u003cp>2 teaspoons baking powder\u003c/p>\n\u003cp>1/2 teaspoon baking soda\u003c/p>\n\u003cp>1 teaspoon salt\u003c/p>\n\u003cp>4 tablespoons melted unsalted butter\u003c/p>\n\u003cp>1 large egg, beaten\u003c/p>\n\u003cp>1 cup buttermilk\u003c/p>\n\u003cp>1/4 cup honey\u003c/p>\n\u003cp>1 cup fresh or frozen corn\u003c/p>\n\u003cp>1/4 cup chopped fresh sage leaves\u003c/p>\n\u003cp>Heat oven to 350 degrees. Line a muffin tin with muffin liners.\u003c/p>\n\u003cp>Combine dry ingredients. In a separate bowl, whisk melted butter, egg, buttermilk and honey, and add to dry ingredients. Mix just until combined. Stir in corn and sage.\u003c/p>\n\u003cp>Pour into muffin tin and fill cups evenly. Bake 30 to 40 minutes, or until a tester comes out clean.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"squash\">\u003c/a>Recipe: Acorn Squash Stuffed With Wild Rice And Apples\u003c/h3>\n\u003cp>\u003cem>Chopped apples are a lovely seasonal surprise in this dish that is both gluten-free and vegan. Serve this as your vegetarian entree, or alongside a meaty main dish.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysquash-.jpg\" alt=\"Acorn Squash Stuffed With Wild Rice And Apple\" title=\"Acorn Squash Stuffed With Wild Rice And Apple\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53050\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>2 medium acorn squash (about 1 1/2 pounds each), halved lengthwise and seeds removed\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/2 medium yellow onion, finely chopped\u003c/p>\n\u003cp>2 medium shallots, finely chopped\u003c/p>\n\u003cp>1 medium carrot, peeled and chopped\u003c/p>\n\u003cp>1 rib celery, diced\u003c/p>\n\u003cp>1 large apple, such as Fuji, peeled, cored and finely chopped\u003c/p>\n\u003cp>1 tablespoon dried thyme\u003c/p>\n\u003cp>1 teaspoon dried rosemary\u003c/p>\n\u003cp>1 1/2 cups cooked wild rice\u003c/p>\n\u003cp>1/4 cup dried cranberries, finely chopped\u003c/p>\n\u003cp>1 teaspoon salt, plus more as needed\u003c/p>\n\u003cp>1/2 teaspoon black pepper\u003c/p>\n\u003cp>Heat oven to 450 degrees.\u003c/p>\n\u003cp>Place squash cut side up on a baking sheet, brush 1 tablespoon of olive oil over the tops and insides of the squash halves, and season with salt and pepper. Roast until just fork tender, 25 to 30 minutes.\u003c/p>\n\u003cp>Meanwhile, place 1 tablespoon of olive oil in a large frying pan over medium heat and add onion, shallots, carrot, celery and apple. Season with salt and pepper and stir to coat.\u003c/p>\n\u003cp>Cook, stirring occasionally, until just softened, about 6 minutes. Stir in thyme and rosemary and cook until just fragrant, about 1 minute.\u003c/p>\n\u003cp>Remove from heat and stir in the rice, cranberries and measured salt and pepper.\u003c/p>\n\u003cp>Divide rice filling among the roasted squash halves (about 1/2 cup for each). Continue roasting until squash is completely fork tender, the edges have started to brown and the filling is heated through, 20 to 25 minutes.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"gratin\">\u003c/a>Recipe: Kale-Chard Gratin\u003c/h3>\n\u003cp>\u003cem>This gratin could hardly be easier to make: steam greens, add a sauteed onion and a little milk and herbs, and bake. The result is something I don't just save for the holidays — it's too good not to eat all winter long. (Note: To make dairy-free, omit cheese and swap soy or nut milk for whole milk.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaygratin.jpg\" alt=\"Kale-Chard Gratin\" title=\"Kale-Chard Gratin\" width=\"300\" height=\"244\" class=\"alignnone size-full wp-image-53044\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 6 servings\u003c/em>\u003c/p>\n\u003cp>1 bunch chard, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>1 bunch kale, roughly chopped with bottom stems discarded\u003c/p>\n\u003cp>3 tablespoons olive oil\u003c/p>\n\u003cp>1 medium red onion\u003c/p>\n\u003cp>1 teaspoon cornstarch\u003c/p>\n\u003cp>1/2 to 3/4 cup whole milk\u003c/p>\n\u003cp>1 teaspoon dried thyme\u003c/p>\n\u003cp>Salt and pepper to taste\u003c/p>\n\u003cp>1/4 cup (or less) Parmesan cheese (optional)\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>Bring a large pot of salted water to a boil. Add chard and kale and cook 5 to 10 minutes, until tender. Drain.\u003c/p>\n\u003cp>Meanwhile, in a large frying pan, heat olive oil over medium heat and add the onion. Saute until soft and translucent, about 5 minutes. Add the greens and cook about 2 more minutes. Sprinkle the cornstarch onto the vegetables and stir to combine. Add 1/2 cup milk. You want the chard to be wet but not floating in liquid — add more milk if it's too dry. Stir and cook a few more minutes. Add thyme, salt and pepper, and stir to incorporate.\u003c/p>\n\u003cp>Butter a large baking pan and pour in the chard mixture. Evenly sprinkle the Parmesan cheese, if using, across the top. Bake 30 minutes, remove from oven and let rest 5 minutes before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"sprouts\">\u003c/a>Recipe: Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\u003c/h3>\n\u003cp>\u003cem>I was inspired to make this dish after having a wonderful plate of roasted Brussels sprouts at the Washington, D.C., restaurant Zaytinya last month. Roasting the sprouts brings out a bit of sweetness that is nicely balanced by the tart lemon and yogurt sauce. Sometimes I also roast a head of cauliflower and add it to the mix as well. (Note: To make dairy-free, try making the sauce with tahini instead of yogurt.)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaysprouts.jpg\" alt=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" title=\"Roasted Brussels Sprouts With Greek Yogurt-Lemon Sauce\" width=\"300\" height=\"207\" class=\"alignnone size-full wp-image-53049\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>3/4 pound to 1 pound Brussels sprouts, washed, trimmed and cut in half\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>1/4 cup nonfat Greek yogurt\u003c/p>\n\u003cp>4 tablespoons chopped fresh dill\u003c/p>\n\u003cp>1 tablespoon lemon juice\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/2 medium-sized red onion, thinly sliced\u003c/p>\n\u003cp>Heat oven to 425 degrees.\u003c/p>\n\u003cp>Spread Brussels sprouts in a large baking dish and drizzle with olive oil. Cook until tender, about 25 minutes\u003c/p>\n\u003cp>Meanwhile, whisk together Greek yogurt, dill, lemon juice and salt. When sprouts are done, remove from oven and place in a bowl. Mix in the yogurt sauce and toss to coat the sprouts evenly. Add the onion, and stir gently to incorporate. Serve warm or at room temperature.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"pie\">\u003c/a>Recipe: Chocolate Cream Pie\u003c/h3>\n\u003cp>\u003cem>I often make a chocolate cream pie for holiday gatherings because it seems just the right amount of decadence to properly celebrate the season. Here, I've come up with a slightly crumbly hazelnut-cocoa crust that is suitably gluten-free as well as utterly addictive.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/holidaypie.jpg\" alt=\"Chocolate Cream Pie\" title=\"Chocolate Cream Pie\" width=\"300\" height=\"224\" class=\"alignnone size-full wp-image-53047\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes 10 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Crust\u003c/strong>\u003c/p>\n\u003cp>2 1/2 cups hazelnuts, toasted\u003c/p>\n\u003cp>1/4 cup sugar\u003c/p>\n\u003cp>1 tablespoon unsweetened cocoa powder\u003c/p>\n\u003cp>2 tablespoons butter, melted\u003c/p>\n\u003cp>\u003cstrong>Filling\u003c/strong>\u003c/p>\n\u003cp>2/3 cup sugar\u003c/p>\n\u003cp>1/4 cup cornstarch\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>4 large egg yolks\u003c/p>\n\u003cp>3 cups whole milk\u003c/p>\n\u003cp>7 ounces bittersweet chocolate, melted\u003c/p>\n\u003cp>2 tablespoons unsalted butter, softened\u003c/p>\n\u003cp>1 teaspoon vanilla\u003c/p>\n\u003cp>Heat oven to 350 degrees.\u003c/p>\n\u003cp>For crust, in a food processor, process hazelnuts, sugar and cocoa powder until fine. Place in a bowl and add melted butter. Press onto bottom and up side of a 9-inch pie plate. Bake until slightly crisp, about 25 minutes, and cool on a rack.\u003c/p>\n\u003cp>Meanwhile, make the filling. In a 3-quart heavy saucepan, whisk together sugar, cornstarch, salt and yolks until combined well. Add milk in a stream, whisking. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).\u003c/p>\n\u003cp>Force filling through a fine-mesh sieve into a bowl, then whisk in chocolate, butter and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.\u003c/p>\n\u003cp>Spoon filling into crust and chill pie, loosely covered, at least 6 hours before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \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/53032/a-gluten-free-holiday-table",
"authors": [
"byline_bayareabites_53032"
],
"categories": [
"bayareabites_752",
"bayareabites_12744",
"bayareabites_1245",
"bayareabites_1763",
"bayareabites_10916",
"bayareabites_34",
"bayareabites_12",
"bayareabites_1873"
],
"tags": [
"bayareabites_10343",
"bayareabites_558",
"bayareabites_138"
],
"featImg": "bayareabites_53033",
"label": "bayareabites"
},
"bayareabites_52995": {
"type": "posts",
"id": "bayareabites_52995",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "52995",
"score": null,
"sort": [
1355889505000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1355889505,
"format": "aside",
"disqusTitle": "Not Just For Coffee Anymore: The Rise Of Caffeinated Foods",
"title": "Not Just For Coffee Anymore: The Rise Of Caffeinated Foods",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's All Things Considered (12/17/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2012/12/20121217_atc_09.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_52999\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\" alt=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" title=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" width=\"560\" class=\"size-full wp-image-52999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That buzz from your morning cup of joe waning? How about a quick boost from caffeinated mints, gum, \u003ca href=\"http://www.perkyjerky.com/\">Perky Jerky\u003c/a> or, from the makers of Cracker Jack, coffee-flavored Cracker Jack'd snacks?\u003c/p>\n\u003cp>It's not just coffee and tea and soda anymore. \"There's a proliferation of foods; all kinds of things are now being caffeinated,\" says Michael Jacobson of the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>In many cases, manufacturers are promoting their foods as pick-me-ups, but they're not labeling how much caffeine is included in the products. Currently, the Food and Drug Administration does not require it. And that's raising some questions about how much caffeine we're getting these days.\u003c/p>\n\u003cp>\"I think at a minimum the FDA should require the amount of caffeine to be disclosed on product labels,\" says Jacobson. And some caffeine researchers seem to agree.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Caffeine is a drug,\" explains \u003ca href=\"http://genes.uchicago.edu/contents/faculty/palmer-abraham.html\">Abraham Palmer\u003c/a> of the University of Chicago. And partly because of genetic differences, \"there's a lot of variation in the way people experience the effects of caffeine.\"\u003c/p>\n\u003cp>Palmer says he loved caffeine from the day he had his first cup of coffee at age 14. It gives him a lift and makes him feel more alert. But \"there are others, such as my wife, who really hate caffeine, because it makes them feel jittery and anxious.\"\u003c/p>\n\u003cp>Given that some people are sensitive to even small shifts in caffeine consumption, Palmer says is would be helpful to consumers if manufacturers had to label amounts. \"It's hard for me to see what the downside would be,\" says Palmer.\u003c/p>\n\u003cp>And \u003ca href=\"http://sphhp.buffalo.edu/ens/faculty/temple_jenn\">Jennifer Temple\u003c/a> of the University of Buffalo, who studies how adolescents respond to caffeine, says: \"The more information you can give consumers and parents about the caffeine content in beverages and foods, the better. It allows them to make more informed decisions.\"\u003c/p>\n\u003cp>If you listen to my story, you'll hear about one of Temple's research studies that suggest teenage boys seem to be motivated to seek out caffeine after they're exposed to it for a short period. And other studies have shown that caffeine has a reinforcing effect on consumption. Meaning if someone drinks coffee and experiences a pleasant buzz, it reinforces a coffee habit.\u003c/p>\n\u003cp>This doesn't make caffeine dangerous, but it raises questions about how it's regulated.\u003c/p>\n\u003cp>\"I think it's a real concern to add a mildly addictive stimulant drug to all kinds of things. And it's a special risk to kids,\" says Jacobson.\u003c/p>\n\u003cp>Jacobson raised a stink when Frito-Lay, maker of the iconic molasses-coated peanut and popcorn Cracker Jack candy with the prize inside, \u003ca href=\"http://www.cspinet.org/new/201211141.html\">announced\u003c/a> plans for its new line of snacks called Cracker Jack'd, some of which will contain coffee.\u003c/p>\n\u003cp>But Frito-Lay says it is not marketing these products to children. \"All marketing for the products will be exclusively aimed at adult consumers,\" Alexia Allina of Frito-Lay told us in an email. \"And the presence of coffee and the caffeine that comes with it is clearly called out on both the front and back of the package.\"\u003c/p>\n\u003cp>Owing to the varying caffeine content of coffee, Frito-Lay says the caffeine content in its snack may vary, too. But in general, it expects the snack to contain approximately 70 mg (equivalent to about two-thirds of a cup of coffee) of caffeine in each 2-ounce package.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/p>\n\n",
"disqusIdentifier": "52995 http://blogs.kqed.org/bayareabites/?p=52995",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/12/18/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 645,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 18
},
"modified": 1355889587,
"excerpt": "Are we getting \"Jack'd\"? A surge in new caffeine-containing foods leads to new questions about just how much caffeine we're getting in our daily lives. Some advocates are calling for labeling, and they raise concerns about children's and teens' consumption.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Are we getting "Jack'd"? A surge in new caffeine-containing foods leads to new questions about just how much caffeine we're getting in our daily lives. Some advocates are calling for labeling, and they raise concerns about children's and teens' consumption.",
"title": "Not Just For Coffee Anymore: The Rise Of Caffeinated Foods | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Not Just For Coffee Anymore: The Rise Of Caffeinated Foods",
"datePublished": "2012-12-18T19:58:25-08:00",
"dateModified": "2012-12-18T19:59:47-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "not-just-for-coffee-anymore-the-rise-of-caffeinated-foods",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=167329109&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Allison Aubrey",
"nprStoryDate": "Mon, 17 Dec 2012 15:00:00 -0500",
"nprLastModifiedDate": "Tue, 18 Dec 2012 11:24:48 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods?ft=3&f=167329109",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/atc/2012/12/20121217_atc_09.mp3?orgId=1&topicId=1053&ft=3&f=167329109",
"nprAudioM3u": "http://api.npr.org/m3u/1167479040-e7e6f3.m3u?orgId=1&topicId=1053&ft=3&f=167329109",
"nprStoryId": "167329109",
"nprRetrievedStory": "1",
"nprPubDate": "Tue, 18 Dec 2012 11:24:00 -0500",
"path": "/bayareabites/52995/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/atc/2012/12/20121217_atc_09.mp3?orgId=1&topicId=1053&ft=3&f=167329109",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's All Things Considered (12/17/12):\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/2012/12/20121217_atc_09.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_52999\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\" alt=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" title=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" width=\"560\" class=\"size-full wp-image-52999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That buzz from your morning cup of joe waning? How about a quick boost from caffeinated mints, gum, \u003ca href=\"http://www.perkyjerky.com/\">Perky Jerky\u003c/a> or, from the makers of Cracker Jack, coffee-flavored Cracker Jack'd snacks?\u003c/p>\n\u003cp>It's not just coffee and tea and soda anymore. \"There's a proliferation of foods; all kinds of things are now being caffeinated,\" says Michael Jacobson of the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>In many cases, manufacturers are promoting their foods as pick-me-ups, but they're not labeling how much caffeine is included in the products. Currently, the Food and Drug Administration does not require it. And that's raising some questions about how much caffeine we're getting these days.\u003c/p>\n\u003cp>\"I think at a minimum the FDA should require the amount of caffeine to be disclosed on product labels,\" says Jacobson. And some caffeine researchers seem to agree.\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>\"Caffeine is a drug,\" explains \u003ca href=\"http://genes.uchicago.edu/contents/faculty/palmer-abraham.html\">Abraham Palmer\u003c/a> of the University of Chicago. And partly because of genetic differences, \"there's a lot of variation in the way people experience the effects of caffeine.\"\u003c/p>\n\u003cp>Palmer says he loved caffeine from the day he had his first cup of coffee at age 14. It gives him a lift and makes him feel more alert. But \"there are others, such as my wife, who really hate caffeine, because it makes them feel jittery and anxious.\"\u003c/p>\n\u003cp>Given that some people are sensitive to even small shifts in caffeine consumption, Palmer says is would be helpful to consumers if manufacturers had to label amounts. \"It's hard for me to see what the downside would be,\" says Palmer.\u003c/p>\n\u003cp>And \u003ca href=\"http://sphhp.buffalo.edu/ens/faculty/temple_jenn\">Jennifer Temple\u003c/a> of the University of Buffalo, who studies how adolescents respond to caffeine, says: \"The more information you can give consumers and parents about the caffeine content in beverages and foods, the better. It allows them to make more informed decisions.\"\u003c/p>\n\u003cp>If you listen to my story, you'll hear about one of Temple's research studies that suggest teenage boys seem to be motivated to seek out caffeine after they're exposed to it for a short period. And other studies have shown that caffeine has a reinforcing effect on consumption. Meaning if someone drinks coffee and experiences a pleasant buzz, it reinforces a coffee habit.\u003c/p>\n\u003cp>This doesn't make caffeine dangerous, but it raises questions about how it's regulated.\u003c/p>\n\u003cp>\"I think it's a real concern to add a mildly addictive stimulant drug to all kinds of things. And it's a special risk to kids,\" says Jacobson.\u003c/p>\n\u003cp>Jacobson raised a stink when Frito-Lay, maker of the iconic molasses-coated peanut and popcorn Cracker Jack candy with the prize inside, \u003ca href=\"http://www.cspinet.org/new/201211141.html\">announced\u003c/a> plans for its new line of snacks called Cracker Jack'd, some of which will contain coffee.\u003c/p>\n\u003cp>But Frito-Lay says it is not marketing these products to children. \"All marketing for the products will be exclusively aimed at adult consumers,\" Alexia Allina of Frito-Lay told us in an email. \"And the presence of coffee and the caffeine that comes with it is clearly called out on both the front and back of the package.\"\u003c/p>\n\u003cp>Owing to the varying caffeine content of coffee, Frito-Lay says the caffeine content in its snack may vary, too. But in general, it expects the snack to contain approximately 70 mg (equivalent to about two-thirds of a cup of coffee) of caffeine in each 2-ounce package.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/52995/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods",
"authors": [
"byline_bayareabites_52995"
],
"categories": [
"bayareabites_752",
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_10937",
"bayareabites_10936",
"bayareabites_125",
"bayareabites_10938",
"bayareabites_2608",
"bayareabites_10939"
],
"featImg": "bayareabites_52996",
"label": "bayareabites"
},
"bayareabites_52490": {
"type": "posts",
"id": "bayareabites_52490",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "52490",
"score": null,
"sort": [
1355597123000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1355597123,
"format": "aside",
"disqusTitle": "Six Facts Everyone Should Know About Celiac Disease",
"title": "Six Facts Everyone Should Know About Celiac Disease",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/no-gluten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/no-gluten560.jpg\" alt=\"No Gluten\" title=\"No Gluten\" width=\"560\" height=\"372\" class=\"aligncenter size-full wp-image-52857\">\u003c/a>\u003c/p>\n\u003cp>Celiac Disease -- you've probably heard of it and know it has something to do with wheat but aren't quite sure what. You might even know that it's related to a gluten-free diet. But given that over two million people in the U.S. have it, becoming acquainted with the disease is a good idea -- especially if you plan on hosting a dinner party any time soon. Here are six facts to help you understand what it is and why it's such a big deal.\u003c/p>\n\u003cfigure id=\"attachment_52855\" class=\"wp-caption alignright\" style=\"max-width: 150px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/celiac.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/celiac-150x150.png\" alt=\"Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\" title=\"Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\" width=\"150\" height=\"150\" class=\"size-thumbnail wp-image-52855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\u003c/figcaption>\u003c/figure>\n\u003cp>The following list about celiac disease has been edited from information and follow-up emails with guests related to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/07/kqeds-forum-going-gluten-free/\">KQED Forum's Dec. 7 episode\u003c/a> which focused on the rise of the gluten-free diet.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Celiac Disease is An Autoimmune Disease\u003c/strong>\u003cbr>\nWhile some dismiss celiac as an allergy or \"the disease du jour\" it is actually \"a complex autoimmune and inflammatory disease of the small intestine,\" said Dr. Nielson Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine. It is \"triggered by the protein gluten which is found in wheat, rye and barley. Basically, repeated ingestion of gluten causes injury to the small intestine,\" said Fernandez-Becker.\n\u003cp>Usually the immune system can differentiate between something that's harmful to the body and something that's harmless or even beneficial to it. In the case of celiac disease, gluten, \"an otherwise harmless protein is now recognized as a potential pathogen,\" said Fernandez-Becker. The body reacts accordingly, initiating an immune response to fight-off the perceived threat.\u003c/p>\n\u003cp>It is possible for someone without celiac disease to suffer from gluten sensitivity -- these people may find relief in a gluten-free diet but, \"there is no widely agreed upon definition of non-celiac gluten sensitivity,\" says Fernandez-Becker. She adds that while it is possible that some forms of gluten sensitivity are part of the celiac disease spectrum, the jury is still out: \"more research needs to be done in this area.\"\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Celiac Disease Can Hit at Any Time\u003c/strong>\u003cbr>\n\"You can develop celiac disease pretty much at any time,\" said Fernandez-Becker, \"in infancy and in adulthood.\"\n\u003cp>While doctors know that there is a genetic predisposition for celiac disease, they don't know what triggers its onset.\u003c/p>\n\u003cp>Identifying the inciting event \"is a subject of intense research right now,\" says Fernandez-Becker. \"Anecdotally, we see patients after they've had a very severe gastroenteritis or a bacterial infection or even pregnancy, later go on to develop celiac disease.\"\u003c/p>\n\u003cp>So while you may be tempted to write-off friends who say they have celiac disease as merely being trendy, it's completely feasible for someone to develop the disease well into adulthood.\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Don't Give Up Eating Gluten Before Getting Tested for Celiac\u003c/strong>\u003cbr>\nThe best thing to do if you suspect that you have celiac is to go to your doctor and ask for the appropriate tests -- before you stop eating gluten.\n\u003cp>\"You need to be eating gluten when you go in there,\" said Dr. Melinda Dennis, dietician and nutrition coordinator with the \u003ca href=\"http://bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/CeliacCenter/CeliacNow.aspx\">Celiac Center at Beth Israel Deaconess Medical Center\u003c/a>. \u003c/p>\n\u003cp>\"When celiac disease is being considered, it is important to continue consuming gluten because gluten exclusion will treat the disease,\" said Dr. Fernandez-Becker. \"If the patient is not eating gluten there is no way to tell if the antibodies are negative because he or she does not have celiac disease or if it is because they are being treated for celiac disease\" by the gluten-free diet.\u003c/p>\n\u003cp>Testing for celiac is involved. A biopsy is the \"gold standard\" for diagnosing it. But determining whether one has celiac disease or a gluten-sensitivity is worth the trouble.\u003c/p>\n\u003cp>\"It is important to distinguish because as far as we know, only people with celiac disease develop autoimmunity and are at increased risk for complications such as malabsorption and malignancy,\" said Fernandez-Becker.\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>There is a Link Between Celiac Disease and Osteoporosis\u003c/strong>\u003cbr>\n\"When you have celiac disease you don't absorb certain vitamins, particularly fat-soluble vitamins such as vitamin D,\" said Fernandez-Becker. \"This adversely affects bone health. One of the things that we recommend is after the patient has been on a stable gluten-free diet for at least six months to a year is to have a baseline bone mineral density[test]. The hope is that as you're on a gluten-free diet, the mucosa heals and your ability to absorb these nutrients is better and hence, the bone health will improve,\" said Fernandez-Becker.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Celiac Disease Presents Itself Differently in Different People\u003c/strong>\u003cbr>\nSymptoms mentioned during the show ranged from digestive issues to migraines to word-dropping and poor concentration. Though cramping, bloating and diarrhea are common symptoms, some people with celiac disease suffer no gastrointestinal symptoms. Dennis was diagnosed with celiac disease after developing Dermatitis herpetiformis, \"an itchy blistering skin rash that appears on extensor surfaces like knees and elbows.\" \u003ca href=\"http://celiac.org/index.php?option=com_content&view=article&id=6&Itemid=12\">Celiac.com\u003c/a> has a thorough list of symptoms on their website.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>The Only Treatment for Celiac is A Gluten-Free Diet\u003c/strong>\u003cbr>\nThere is no pill or patch that offers a quick fix for celiac disease. \n\u003cp>\"Gluten exclusion is the only effective therapy,\" said Fernandez-Becker.\u003c/p>\n\u003cp>According to Dennis, a basic list of foods that people need to avoid include: \"wheat, rye, barley, malt, brewer's yeast and oats, unless they're specially produced and labeled gluten free\" and any products, such as baked goods that contain those grains. There are plenty of hidden glutens in foods, too. \"Soy sauce is brewed with wheat. Communion wafers contain wheat,\" said Dennis.\u003c/p>\n\u003cp>Even a small amount of gluten can be harmful.\u003c/p>\n\u003cp>\"The FDA will likely soon finalize its definition of gluten-free as under 20 parts per million gluten,\" says Dennis. And companies that certify foods as gluten-free are certifying products to \"under 10 or 5 parts per million. \"So while the gluten-free buzz might create extra work for those in the restaurant and food-service industry, it's important to remember that for people with celiac disease, \"gluten is a toxic substance.\"\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cp>\u003cstrong>INFORMATION AND RESOURCES\u003c/strong>\u003cbr>\nIf you or someone you are likely to share a meal with soon has celiac disease, there is a growing wave of resources and products for you. Here is a small sampling:\u003c/p>\n\u003cli>\u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiaccommunity.org/\">Celiac Community Foundation of Northern California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/celiacCenter/celiacNow.aspx\">CeliacNow.org\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/gluten-free/\">Gluten-Free Posts\u003c/a> (BAB)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>KQED's Forum discusses the rise of gluten-free diets.\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212071000\">Original Broadcast:\u003c/a> Fri, Dec 7, 2012 -- 10:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121207bforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
"disqusIdentifier": "52490 http://blogs.kqed.org/bayareabites/?p=52490",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/12/15/six-facts-everyone-should-know-about-celiac-disease/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 1136,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1356464522,
"excerpt": "Think that celiac disease and gluten-free eating are flash-in the-pan health trends? Think again. Here are six facts on the disease that everyone should know including what to do if you think you have it.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Think that celiac disease and gluten-free eating are flash-in the-pan health trends? Think again. Here are six facts on the disease that everyone should know including what to do if you think you have it.",
"title": "Six Facts Everyone Should Know About Celiac Disease | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Six Facts Everyone Should Know About Celiac Disease",
"datePublished": "2012-12-15T10:45:23-08:00",
"dateModified": "2012-12-25T11:42:02-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "six-facts-everyone-should-know-about-celiac-disease",
"status": "publish",
"path": "/bayareabites/52490/six-facts-everyone-should-know-about-celiac-disease",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121207bforum.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/no-gluten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/no-gluten560.jpg\" alt=\"No Gluten\" title=\"No Gluten\" width=\"560\" height=\"372\" class=\"aligncenter size-full wp-image-52857\">\u003c/a>\u003c/p>\n\u003cp>Celiac Disease -- you've probably heard of it and know it has something to do with wheat but aren't quite sure what. You might even know that it's related to a gluten-free diet. But given that over two million people in the U.S. have it, becoming acquainted with the disease is a good idea -- especially if you plan on hosting a dinner party any time soon. Here are six facts to help you understand what it is and why it's such a big deal.\u003c/p>\n\u003cfigure id=\"attachment_52855\" class=\"wp-caption alignright\" style=\"max-width: 150px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/celiac.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/celiac-150x150.png\" alt=\"Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\" title=\"Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\" width=\"150\" height=\"150\" class=\"size-thumbnail wp-image-52855\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jefferson Adams, writer at Celiac.com, and Dr. Nielsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine, settle into the KQED studio.\u003c/figcaption>\u003c/figure>\n\u003cp>The following list about celiac disease has been edited from information and follow-up emails with guests related to \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/07/kqeds-forum-going-gluten-free/\">KQED Forum's Dec. 7 episode\u003c/a> which focused on the rise of the gluten-free diet.\u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Celiac Disease is An Autoimmune Disease\u003c/strong>\u003cbr>\nWhile some dismiss celiac as an allergy or \"the disease du jour\" it is actually \"a complex autoimmune and inflammatory disease of the small intestine,\" said Dr. Nielson Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine. It is \"triggered by the protein gluten which is found in wheat, rye and barley. Basically, repeated ingestion of gluten causes injury to the small intestine,\" said Fernandez-Becker.\n\u003cp>Usually the immune system can differentiate between something that's harmful to the body and something that's harmless or even beneficial to it. In the case of celiac disease, gluten, \"an otherwise harmless protein is now recognized as a potential pathogen,\" said Fernandez-Becker. The body reacts accordingly, initiating an immune response to fight-off the perceived threat.\u003c/p>\n\u003cp>It is possible for someone without celiac disease to suffer from gluten sensitivity -- these people may find relief in a gluten-free diet but, \"there is no widely agreed upon definition of non-celiac gluten sensitivity,\" says Fernandez-Becker. She adds that while it is possible that some forms of gluten sensitivity are part of the celiac disease spectrum, the jury is still out: \"more research needs to be done in this area.\"\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Celiac Disease Can Hit at Any Time\u003c/strong>\u003cbr>\n\"You can develop celiac disease pretty much at any time,\" said Fernandez-Becker, \"in infancy and in adulthood.\"\n\u003cp>While doctors know that there is a genetic predisposition for celiac disease, they don't know what triggers its onset.\u003c/p>\n\u003cp>Identifying the inciting event \"is a subject of intense research right now,\" says Fernandez-Becker. \"Anecdotally, we see patients after they've had a very severe gastroenteritis or a bacterial infection or even pregnancy, later go on to develop celiac disease.\"\u003c/p>\n\u003cp>So while you may be tempted to write-off friends who say they have celiac disease as merely being trendy, it's completely feasible for someone to develop the disease well into adulthood.\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Don't Give Up Eating Gluten Before Getting Tested for Celiac\u003c/strong>\u003cbr>\nThe best thing to do if you suspect that you have celiac is to go to your doctor and ask for the appropriate tests -- before you stop eating gluten.\n\u003cp>\"You need to be eating gluten when you go in there,\" said Dr. Melinda Dennis, dietician and nutrition coordinator with the \u003ca href=\"http://bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/CeliacCenter/CeliacNow.aspx\">Celiac Center at Beth Israel Deaconess Medical Center\u003c/a>. \u003c/p>\n\u003cp>\"When celiac disease is being considered, it is important to continue consuming gluten because gluten exclusion will treat the disease,\" said Dr. Fernandez-Becker. \"If the patient is not eating gluten there is no way to tell if the antibodies are negative because he or she does not have celiac disease or if it is because they are being treated for celiac disease\" by the gluten-free diet.\u003c/p>\n\u003cp>Testing for celiac is involved. A biopsy is the \"gold standard\" for diagnosing it. But determining whether one has celiac disease or a gluten-sensitivity is worth the trouble.\u003c/p>\n\u003cp>\"It is important to distinguish because as far as we know, only people with celiac disease develop autoimmunity and are at increased risk for complications such as malabsorption and malignancy,\" said Fernandez-Becker.\u003c/p>\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>There is a Link Between Celiac Disease and Osteoporosis\u003c/strong>\u003cbr>\n\"When you have celiac disease you don't absorb certain vitamins, particularly fat-soluble vitamins such as vitamin D,\" said Fernandez-Becker. \"This adversely affects bone health. One of the things that we recommend is after the patient has been on a stable gluten-free diet for at least six months to a year is to have a baseline bone mineral density[test]. The hope is that as you're on a gluten-free diet, the mucosa heals and your ability to absorb these nutrients is better and hence, the bone health will improve,\" said Fernandez-Becker.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>Celiac Disease Presents Itself Differently in Different People\u003c/strong>\u003cbr>\nSymptoms mentioned during the show ranged from digestive issues to migraines to word-dropping and poor concentration. Though cramping, bloating and diarrhea are common symptoms, some people with celiac disease suffer no gastrointestinal symptoms. Dennis was diagnosed with celiac disease after developing Dermatitis herpetiformis, \"an itchy blistering skin rash that appears on extensor surfaces like knees and elbows.\" \u003ca href=\"http://celiac.org/index.php?option=com_content&view=article&id=6&Itemid=12\">Celiac.com\u003c/a> has a thorough list of symptoms on their website.\u003c/li>\n\u003cp>\u003c/p>\n\u003cli>\u003cstrong>The Only Treatment for Celiac is A Gluten-Free Diet\u003c/strong>\u003cbr>\nThere is no pill or patch that offers a quick fix for celiac disease. \n\u003cp>\"Gluten exclusion is the only effective therapy,\" said Fernandez-Becker.\u003c/p>\n\u003cp>According to Dennis, a basic list of foods that people need to avoid include: \"wheat, rye, barley, malt, brewer's yeast and oats, unless they're specially produced and labeled gluten free\" and any products, such as baked goods that contain those grains. There are plenty of hidden glutens in foods, too. \"Soy sauce is brewed with wheat. Communion wafers contain wheat,\" said Dennis.\u003c/p>\n\u003cp>Even a small amount of gluten can be harmful.\u003c/p>\n\u003cp>\"The FDA will likely soon finalize its definition of gluten-free as under 20 parts per million gluten,\" says Dennis. And companies that certify foods as gluten-free are certifying products to \"under 10 or 5 parts per million. \"So while the gluten-free buzz might create extra work for those in the restaurant and food-service industry, it's important to remember that for people with celiac disease, \"gluten is a toxic substance.\"\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cul>\n\u003cp>\u003cstrong>INFORMATION AND RESOURCES\u003c/strong>\u003cbr>\nIf you or someone you are likely to share a meal with soon has celiac disease, there is a growing wave of resources and products for you. Here is a small sampling:\u003c/p>\n\u003cli>\u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiaccommunity.org/\">Celiac Community Foundation of Northern California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/celiacCenter/celiacNow.aspx\">CeliacNow.org\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/gluten-free/\">Gluten-Free Posts\u003c/a> (BAB)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>KQED's Forum discusses the rise of gluten-free diets.\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212071000\">Original Broadcast:\u003c/a> Fri, Dec 7, 2012 -- 10:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\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/2012/12/20121207bforum.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\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>\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\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/52490/six-facts-everyone-should-know-about-celiac-disease",
"authors": [
"70"
],
"categories": [
"bayareabites_1245",
"bayareabites_45",
"bayareabites_34"
],
"tags": [
"bayareabites_1859",
"bayareabites_10343",
"bayareabites_1325",
"bayareabites_138"
],
"featImg": "bayareabites_52856",
"label": "bayareabites"
},
"bayareabites_52626": {
"type": "posts",
"id": "bayareabites_52626",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "52626",
"score": null,
"sort": [
1355363725000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1355363725,
"format": "aside",
"disqusTitle": "A Sign From Above? Needing New Roof, Monks Sell Rare Beer In U.S.",
"title": "A Sign From Above? Needing New Roof, Monks Sell Rare Beer In U.S.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Post by Teri Schultz, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/12/166987378/a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from Morning Edition (12/12/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121212_me_18.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_52640\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\" alt=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" title=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" width=\"560\" class=\"size-full wp-image-52640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\u003c/figcaption>\u003c/figure>\n\u003cp>The 12th day of the 12th month of 2012 is not a day of deliverance but of delivery for devout American fans of Westvleteren 12, brewed by the reclusive Belgian monks at \u003ca href=\"http://www.sintsixtus.be/eng/home.htm\">St. Sixtus Abbey\u003c/a>.\u003c/p>\n\u003cp>The celebrated beer — often called the best in the world — is usually only available for sale at the abbey, located in the Belgian countryside. But starting Wednesday, buyers in the U.S. and other countries can purchase the beer at \u003ca href=\"http://121212xii.wordpress.com/2012/12/03/hello-world/\" target=\"_self\">select retailers\u003c/a> for $84.99 for six bottles.\u003c/p>\n\u003cp>Why this sudden blessing for beer lovers? The abbey happened to need an expensive renovation recently. But its 21 monks live an austere life — which means, among other things, that they purposely lack cash reserves. So the monks reluctantly made the decision to export small amounts of the precious nectar overseas for the first time.\u003c/p>\n\u003cp>And, says Mark Bode, the longtime spokesman for the Westvleteren Brewery, \"I think it will be the last.\" Bode is one of very few people privy to the monks' views, as no visitors are allowed inside the abbey.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They say, 'We are monks, we don't want to be too commercial. We needed some money to help us buy the new abbey and that's it,' \" Bode explains. \"Back to normal again.\"\u003c/p>\n\u003cp>At the abbey in western Belgium's countryside, \"normal\" entails a life entirely focused on prayer. The monks rise at 3 a.m. to start the first of seven prayer sessions per day. In between, they busy themselves in the kitchen and the garden, and with tasks like painting — and brewing.\u003c/p>\n\u003cfigure id=\"attachment_52628\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/npr-abbey_ext_vert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/abbey_ext_vert-70ee0665f57f57acdb918edddaa0884ca89b4c3f.jpg\" alt=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" title=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" width=\"200\" height=\"266\" class=\"size-full wp-image-52628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The monks have brewed the same amount of beer every year since 1945 — about 3,800 U.S. barrels, just the amount needed to sustain the abbey. Sales of the beer are tightly controlled.\u003c/p>\n\u003cp>The resulting scarcity created demand on a regional scale, even before beer websites started an international craze by giving Westvleteren's beers a stellar taste rating.\u003c/p>\n\u003cp>In the brewery's cafe, beer connoisseur Andrew Stroehlein, who has \u003ca href=\"http://40beersat40.blogspot.be/\">blogged his way\u003c/a> through an estimated 500 Belgian varieties, says he went through, well, hell and high water to get some Westvleteren.\u003c/p>\n\u003cp>\"You call the number over a series of days, weeks, months and nobody answers,\" he says, recounting how he tried to contact the abbey's beer shop. \"Then finally somebody does answer. They tell you when you can come; they tell you what beer you can buy; they tell you how much you're gonna pay. And if you don't like it, then God be with you.\"\u003c/p>\n\u003cp>Nevertheless, Stroehlein has eagerly made a second trip on this day to get a taste of the Trappist treat, more than two hours' drive from Brussels deep into Flemish pig-farm country, suitably hard to find at the end of a long, narrow street.\u003c/p>\n\u003cp>\"It's the holy grail of so many beer connoisseurs,\" he says. \"This is where they want to reach. This is it.\"\u003c/p>\n\u003cp>Sitting nearby in the brewery's cafe are two patrons who came by train from the Netherlands.\u003c/p>\n\u003cp>\"Because of the whole story, it's worth traveling for ... it's a legend,\" says John Stienen.\u003c/p>\n\u003cp>\"But even without the whole story, if you take your time and pay attention to it, then you notice the difference,\" says Theijs van Welij. \"And you really think, this is really one of the few quality beers that you should have tried in your life.\"\u003c/p>\n\u003cp>Back in Brussels, Stroehlein delivers a bottle of Westvleteren to Christine Frazer, who has been anticipating this first sip for a long time.\u003c/p>\n\u003cp>\"That's lovely,\" she says, after sampling the brew. She adds with a smile, \"It's like a sweetie, like a bonbon. Oh, yes!\"\u003c/p>\n\u003cp>When there is criticism of Westvleteren's taste, it tends to be that it's overly sweet.\u003c/p>\n\u003cp>Jean Hummler owns one of the most successful \u003ca href=\"http://www.moederlambic.com/bars/fr/home/\">lambic pubs in Brussels\u003c/a>. The acidic lambic beers require more complex brewing processes — and, Hummler suggests, more sophisticated palates — than Trappist ales such as Westvleteren.\u003c/p>\n\u003cp>\"It doesn't contain any special malt, with a lot of candy sugar. As professionals, we consider Westvleteren as a heavy, dark sweet beer,\" he says. \"It's easy to be famous and popular when you're working on the mild and sweet side.\"\u003c/p>\n\u003cp>That criticism wouldn't bother the modest monks at St. Sixtus. Bode says that while they're proud of their product, the hype makes it more difficult to live a life of silence and seclusion.\u003c/p>\n\u003cp>\"They don't want the publicity. They don't need it,\" he says.\u003c/p>\n\u003cp>But, he is reminded, that kind of notoriety can come in handy when you need a new roof. \"One time in a lifetime, yes,\" he says, with a laugh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n",
"disqusIdentifier": "52626 http://blogs.kqed.org/bayareabites/?p=52626",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/12/12/a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 901,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 27
},
"modified": 1355889447,
"excerpt": "Westvleteren 12, a Belgian beer often called the best in the world, officially hits U.S. store shelves for the first time Wednesday. But fans of the beer may want to act quickly: The Trappist monks who brew it are only selling enough overseas to raise money to pay for a new roof and other renovations.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Westvleteren 12, a Belgian beer often called the best in the world, officially hits U.S. store shelves for the first time Wednesday. But fans of the beer may want to act quickly: The Trappist monks who brew it are only selling enough overseas to raise money to pay for a new roof and other renovations.",
"title": "A Sign From Above? Needing New Roof, Monks Sell Rare Beer In U.S. | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "A Sign From Above? Needing New Roof, Monks Sell Rare Beer In U.S.",
"datePublished": "2012-12-12T17:55:25-08:00",
"dateModified": "2012-12-18T19:57:27-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s",
"status": "publish",
"nprApiLink": "http://api.npr.org/query?id=166987378&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004",
"nprByline": "Teri Schultz",
"nprStoryDate": "Wed, 12 Dec 2012 04:00:00 -0500",
"nprLastModifiedDate": "Wed, 12 Dec 2012 16:53:12 -0500",
"nprHtmlLink": "http://www.npr.org/blogs/thesalt/2012/12/12/166987378/a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s?ft=3&f=166987378",
"nprAudio": "http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121212_me_18.mp3?orgId=1&topicId=1053&ft=3&f=166987378",
"nprAudioM3u": "http://api.npr.org/m3u/1167000943-9a900a.m3u?orgId=1&topicId=1053&ft=3&f=166987378",
"nprStoryId": "166987378",
"nprRetrievedStory": "1",
"nprPubDate": "Wed, 12 Dec 2012 16:53:00 -0500",
"path": "/bayareabites/52626/a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s",
"audioUrl": "http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121212_me_18.mp3?orgId=1&topicId=1053&ft=3&f=166987378",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Teri Schultz, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/12/166987378/a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from Morning Edition (12/12/12):\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/me/2012/12/20121212_me_18.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_52640\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/trappist_glasses_wide-395f3baae26e4e97829223c11e98660b1963afb81.jpg\" alt=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" title=\"Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\" width=\"560\" class=\"size-full wp-image-52640\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beers made by Trappist monks at St. Sixtus Abbey's Westvleteren Brewery in Belgium are sought by connoisseurs. For the first time, the monks are exporting the beer overseas, including to the U.S. Photo courtesy of Mark Lampert\u003c/figcaption>\u003c/figure>\n\u003cp>The 12th day of the 12th month of 2012 is not a day of deliverance but of delivery for devout American fans of Westvleteren 12, brewed by the reclusive Belgian monks at \u003ca href=\"http://www.sintsixtus.be/eng/home.htm\">St. Sixtus Abbey\u003c/a>.\u003c/p>\n\u003cp>The celebrated beer — often called the best in the world — is usually only available for sale at the abbey, located in the Belgian countryside. But starting Wednesday, buyers in the U.S. and other countries can purchase the beer at \u003ca href=\"http://121212xii.wordpress.com/2012/12/03/hello-world/\" target=\"_self\">select retailers\u003c/a> for $84.99 for six bottles.\u003c/p>\n\u003cp>Why this sudden blessing for beer lovers? The abbey happened to need an expensive renovation recently. But its 21 monks live an austere life — which means, among other things, that they purposely lack cash reserves. So the monks reluctantly made the decision to export small amounts of the precious nectar overseas for the first time.\u003c/p>\n\u003cp>And, says Mark Bode, the longtime spokesman for the Westvleteren Brewery, \"I think it will be the last.\" Bode is one of very few people privy to the monks' views, as no visitors are allowed inside the abbey.\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>\"They say, 'We are monks, we don't want to be too commercial. We needed some money to help us buy the new abbey and that's it,' \" Bode explains. \"Back to normal again.\"\u003c/p>\n\u003cp>At the abbey in western Belgium's countryside, \"normal\" entails a life entirely focused on prayer. The monks rise at 3 a.m. to start the first of seven prayer sessions per day. In between, they busy themselves in the kitchen and the garden, and with tasks like painting — and brewing.\u003c/p>\n\u003cfigure id=\"attachment_52628\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/npr-abbey_ext_vert.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/abbey_ext_vert-70ee0665f57f57acdb918edddaa0884ca89b4c3f.jpg\" alt=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" title=\"The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\" width=\"200\" height=\"266\" class=\"size-full wp-image-52628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Trappist monks who brew Westvleteren beer are exporting only enough of it to raise money to make renovations to their abbey in western Belgium. Photo: Teri Schultz/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>The monks have brewed the same amount of beer every year since 1945 — about 3,800 U.S. barrels, just the amount needed to sustain the abbey. Sales of the beer are tightly controlled.\u003c/p>\n\u003cp>The resulting scarcity created demand on a regional scale, even before beer websites started an international craze by giving Westvleteren's beers a stellar taste rating.\u003c/p>\n\u003cp>In the brewery's cafe, beer connoisseur Andrew Stroehlein, who has \u003ca href=\"http://40beersat40.blogspot.be/\">blogged his way\u003c/a> through an estimated 500 Belgian varieties, says he went through, well, hell and high water to get some Westvleteren.\u003c/p>\n\u003cp>\"You call the number over a series of days, weeks, months and nobody answers,\" he says, recounting how he tried to contact the abbey's beer shop. \"Then finally somebody does answer. They tell you when you can come; they tell you what beer you can buy; they tell you how much you're gonna pay. And if you don't like it, then God be with you.\"\u003c/p>\n\u003cp>Nevertheless, Stroehlein has eagerly made a second trip on this day to get a taste of the Trappist treat, more than two hours' drive from Brussels deep into Flemish pig-farm country, suitably hard to find at the end of a long, narrow street.\u003c/p>\n\u003cp>\"It's the holy grail of so many beer connoisseurs,\" he says. \"This is where they want to reach. This is it.\"\u003c/p>\n\u003cp>Sitting nearby in the brewery's cafe are two patrons who came by train from the Netherlands.\u003c/p>\n\u003cp>\"Because of the whole story, it's worth traveling for ... it's a legend,\" says John Stienen.\u003c/p>\n\u003cp>\"But even without the whole story, if you take your time and pay attention to it, then you notice the difference,\" says Theijs van Welij. \"And you really think, this is really one of the few quality beers that you should have tried in your life.\"\u003c/p>\n\u003cp>Back in Brussels, Stroehlein delivers a bottle of Westvleteren to Christine Frazer, who has been anticipating this first sip for a long time.\u003c/p>\n\u003cp>\"That's lovely,\" she says, after sampling the brew. She adds with a smile, \"It's like a sweetie, like a bonbon. Oh, yes!\"\u003c/p>\n\u003cp>When there is criticism of Westvleteren's taste, it tends to be that it's overly sweet.\u003c/p>\n\u003cp>Jean Hummler owns one of the most successful \u003ca href=\"http://www.moederlambic.com/bars/fr/home/\">lambic pubs in Brussels\u003c/a>. The acidic lambic beers require more complex brewing processes — and, Hummler suggests, more sophisticated palates — than Trappist ales such as Westvleteren.\u003c/p>\n\u003cp>\"It doesn't contain any special malt, with a lot of candy sugar. As professionals, we consider Westvleteren as a heavy, dark sweet beer,\" he says. \"It's easy to be famous and popular when you're working on the mild and sweet side.\"\u003c/p>\n\u003cp>That criticism wouldn't bother the modest monks at St. Sixtus. Bode says that while they're proud of their product, the hype makes it more difficult to live a life of silence and seclusion.\u003c/p>\n\u003cp>\"They don't want the publicity. They don't need it,\" he says.\u003c/p>\n\u003cp>But, he is reminded, that kind of notoriety can come in handy when you need a new roof. \"One time in a lifetime, yes,\" he says, with a laugh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/52626/a-sign-from-above-needing-new-roof-monks-sell-rare-beer-in-u-s",
"authors": [
"byline_bayareabites_52626"
],
"categories": [
"bayareabites_752",
"bayareabites_301",
"bayareabites_10916",
"bayareabites_34"
],
"tags": [
"bayareabites_10918",
"bayareabites_10919",
"bayareabites_10920",
"bayareabites_10921",
"bayareabites_10917"
],
"featImg": "bayareabites_52627",
"label": "bayareabites"
},
"bayareabites_52334": {
"type": "posts",
"id": "bayareabites_52334",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "52334",
"score": null,
"sort": [
1354916553000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1354916553,
"format": "aside",
"disqusTitle": "KQED's Forum: Going Gluten-Free",
"title": "KQED's Forum: Going Gluten-Free",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_52337\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/RiceCookiesGlutenFree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/RiceCookiesGlutenFree.jpg\" alt=\"Gluten-free rice cookies. Photo: Getty Images\" title=\"Gluten-free rice cookies. Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-52337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free rice cookies. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>If you're gluten-free, going to the grocery store used to mean spending hours reading labels to avoid anything with wheat, barley or other grains. But with the rising number of people with celiac disease and gluten intolerance, more stores and restaurants are offering gluten-free foods. KQED's Forum discusses the rise of gluten-free diets.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212071000\">Original Broadcast:\u003c/a> Fri, Dec 7, 2012 -- 10:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121207bforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Neilsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine\u003c/li>\n\u003cli>Jefferson Adams, writer at \u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>Melinda Dennis, dietician and nutrition coordinator with the Celiac Center at Beth Israel Deaconess Medical Center, sufferer from celiac disease, and co-author of \"\u003ca href=\"http://www.amazon.com/Real-Celiac-Disease-Melinda-Dennis/dp/1603560084\">Real Life with Celiac Disease: Troubleshooting and Thriving Gluten-Free\u003c/a>\"\u003c/li>\n\u003cli>Sadie Scheffer, owner and founder of \u003ca href=\"http://www.breadsrsly.com/\">BreadSRSLY.com\u003c/a>, which delivers gluten-free breads around the city\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/gluten-free/\">Gluten-Free Posts\u003c/a> (BAB)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/CeliacCenter.aspx\">Celiac Center at Beth Israel Deaconess Medical Center\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiaccommunity.org/\">Celiac Community Foundation of Northern California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/perspectives/R201202070735\">\"Life Without Gluten\"\u003c/a> (Perspectives)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "52334 http://blogs.kqed.org/bayareabites/?p=52334",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/12/07/kqeds-forum-going-gluten-free/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 197,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 4
},
"modified": 1354916672,
"excerpt": " KQED's Forum discusses the rise of gluten-free diets.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": " KQED's Forum discusses the rise of gluten-free diets.",
"title": "KQED's Forum: Going Gluten-Free | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: Going Gluten-Free",
"datePublished": "2012-12-07T13:42:33-08:00",
"dateModified": "2012-12-07T13:44:32-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-going-gluten-free",
"status": "publish",
"path": "/bayareabites/52334/kqeds-forum-going-gluten-free",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121207bforum.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52337\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/RiceCookiesGlutenFree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/RiceCookiesGlutenFree.jpg\" alt=\"Gluten-free rice cookies. Photo: Getty Images\" title=\"Gluten-free rice cookies. Photo: Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-52337\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gluten-free rice cookies. Photo: Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>If you're gluten-free, going to the grocery store used to mean spending hours reading labels to avoid anything with wheat, barley or other grains. But with the rising number of people with celiac disease and gluten intolerance, more stores and restaurants are offering gluten-free foods. KQED's Forum discusses the rise of gluten-free diets.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212071000\">Original Broadcast:\u003c/a> Fri, Dec 7, 2012 -- 10:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\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/2012/12/20121207bforum.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Neilsen Fernandez-Becker, associate director of the Celiac Management Clinic at the Stanford School of Medicine\u003c/li>\n\u003cli>Jefferson Adams, writer at \u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>Melinda Dennis, dietician and nutrition coordinator with the Celiac Center at Beth Israel Deaconess Medical Center, sufferer from celiac disease, and co-author of \"\u003ca href=\"http://www.amazon.com/Real-Celiac-Disease-Melinda-Dennis/dp/1603560084\">Real Life with Celiac Disease: Troubleshooting and Thriving Gluten-Free\u003c/a>\"\u003c/li>\n\u003cli>Sadie Scheffer, owner and founder of \u003ca href=\"http://www.breadsrsly.com/\">BreadSRSLY.com\u003c/a>, which delivers gluten-free breads around the city\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/tag/gluten-free/\">Gluten-Free Posts\u003c/a> (BAB)\u003c/li>\n\u003cli>\u003ca href=\"http://www.bidmc.org/CentersandDepartments/Departments/DigestiveDiseaseCenter/CeliacCenter.aspx\">Celiac Center at Beth Israel Deaconess Medical Center\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiac.com/\">Celiac.com\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.celiaccommunity.org/\">Celiac Community Foundation of Northern California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/a/perspectives/R201202070735\">\"Life Without Gluten\"\u003c/a> (Perspectives)\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/52334/kqeds-forum-going-gluten-free",
"authors": [
"5014"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_1245",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_34"
],
"tags": [
"bayareabites_1859",
"bayareabites_10343",
"bayareabites_1325",
"bayareabites_138"
],
"featImg": "bayareabites_52337",
"label": "bayareabites"
},
"bayareabites_52260": {
"type": "posts",
"id": "bayareabites_52260",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "52260",
"score": null,
"sort": [
1354775866000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1354775866,
"format": "aside",
"disqusTitle": "KQED's Forum: Drakes Bay Oyster Company Sues to Stay",
"title": "KQED's Forum: Drakes Bay Oyster Company Sues to Stay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_52263\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\" alt=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" title=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" width=\"248\" height=\"140\" class=\"size-full wp-image-52263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212050900\">Original Broadcast:\u003c/a> Wed, Dec 5, 2012 -- 9:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121205aaforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kevin Lunny, farmer and owner of the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>\u003c/li>\n\u003cli>Neal Desai, associate director of the \u003ca href=\"http://www.npca.org/\">National Parks Conservation Association\u003c/a>, which actively supported the agreement to let the oyster farm lease expire and wants the estuary returned to natural wilderness\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/12/04/pt-reyes-oyster-farm-sues-government/\">Pt. Reyes Oyster Farm Sues Government\u003c/a> (News Fix)\u003c/li>\n\u003cli>\u003ca href=\"http://www.eastbayexpress.com/92510/archives/2012/12/05/drakes-bay-oyster-company-turns-to-koch-brothers-linked-group\">Drakes Bay Oyster Company Turns to Koch Brothers-Linked Group\u003c/a> (East Bay Express)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/U-S-evicting-Point-Reyes-oyster-farmer-4077624.php#page-1\">U.S. evicting Point Reyes oyster farmer\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/Drakes-Bay-Oyster-Co-sues-feds-in-fight-over-farm-4090937.php\">Drakes Bay Oyster Co. sues feds in fight over farm\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://green.blogs.nytimes.com/2012/12/04/a-park-an-oyster-farm-and-science-epilogue/\">A Park, an Oyster Farm and Science: Epilogue\u003c/a> (NYTimes Green)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "52260 http://blogs.kqed.org/bayareabites/?p=52260",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/12/05/kqeds-forum-drakes-bay-oyster-company-sues-to-stay/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 208,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 4
},
"modified": 1354775866,
"excerpt": "Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\r\n",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\r\n",
"title": "KQED's Forum: Drakes Bay Oyster Company Sues to Stay | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: Drakes Bay Oyster Company Sues to Stay",
"datePublished": "2012-12-05T22:37:46-08:00",
"dateModified": "2012-12-05T22:37:46-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-drakes-bay-oyster-company-sues-to-stay",
"status": "publish",
"path": "/bayareabites/52260/kqeds-forum-drakes-bay-oyster-company-sues-to-stay",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/forum/2012/12/20121205aaforum.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52263\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/DrakesBayOysterHarvest20121204.jpg\" alt=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" title=\"Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \" width=\"248\" height=\"140\" class=\"size-full wp-image-52263\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Drakes Bay Oyster Co. workers harvest strings of oysters on Schooner Bay June 7, 2007 in Point Reyes Station. Photo: Justin Sullivan/Getty Images \u003c/figcaption>\u003c/figure>\n\u003cp>Drakes Bay Oyster Company is fighting back after the federal government refused to renew its lease in Point Reyes National Seashore last week. The National Park Service and its environmentalist allies want to return the area to marine wilderness. But the company is suing to overturn the decision, and many oyster lovers are rallying to its defense.\u003cbr>\n\u003ca href=\"http://www.kqed.org/a/forum/R201212050900\">Original Broadcast:\u003c/a> Wed, Dec 5, 2012 -- 9:00 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\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/2012/12/20121205aaforum.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Kevin Lunny, farmer and owner of the \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a>\u003c/li>\n\u003cli>Neal Desai, associate director of the \u003ca href=\"http://www.npca.org/\">National Parks Conservation Association\u003c/a>, which actively supported the agreement to let the oyster farm lease expire and wants the estuary returned to natural wilderness\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2012/12/04/pt-reyes-oyster-farm-sues-government/\">Pt. Reyes Oyster Farm Sues Government\u003c/a> (News Fix)\u003c/li>\n\u003cli>\u003ca href=\"http://www.eastbayexpress.com/92510/archives/2012/12/05/drakes-bay-oyster-company-turns-to-koch-brothers-linked-group\">Drakes Bay Oyster Company Turns to Koch Brothers-Linked Group\u003c/a> (East Bay Express)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/U-S-evicting-Point-Reyes-oyster-farmer-4077624.php#page-1\">U.S. evicting Point Reyes oyster farmer\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/science/article/Drakes-Bay-Oyster-Co-sues-feds-in-fight-over-farm-4090937.php\">Drakes Bay Oyster Co. sues feds in fight over farm\u003c/a> (SFGate)\u003c/li>\n\u003cli>\u003ca href=\"http://green.blogs.nytimes.com/2012/12/04/a-park-an-oyster-farm-and-science-epilogue/\">A Park, an Oyster Farm and Science: Epilogue\u003c/a> (NYTimes Green)\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/52260/kqeds-forum-drakes-bay-oyster-company-sues-to-stay",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_1874",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_2035",
"bayareabites_34",
"bayareabites_60"
],
"tags": [
"bayareabites_10898",
"bayareabites_1325",
"bayareabites_10899",
"bayareabites_1021",
"bayareabites_10901",
"bayareabites_10900"
],
"label": "bayareabites"
},
"bayareabites_51424": {
"type": "posts",
"id": "bayareabites_51424",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "51424",
"score": null,
"sort": [
1353106478000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1353106478,
"format": "aside",
"disqusTitle": "KQED's Forum: Hunger and Local Food Banks",
"title": "KQED's Forum: Hunger and Local Food Banks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_51429\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\" alt=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" title=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-51429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker passes a nearly empty shelf at the San Francisco Food Bank in November, 2009, a time when food banks saw increased demand due to the recession. Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving is just around the corner -- but some local food banks are reporting a lack of donations. KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> talks with local food banks about food shortages and what people can do to help.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201211161030\">Original Broadcast:\u003c/a> Fri, Nov 16, 2012 -- 10:30 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/11/20121116bbforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nHost: Dave Iverson\u003cbr>\nGuests:\n\u003cli>Barry Stenger, interim executive director of the St. Anthony Foundation\u003c/li>\n\u003cli>John Healey, president and CEO of California Emergency Foodlink\u003c/li>\n\u003cli>Kelly Siefkin, communications director for the Sacramento Food Bank and Family Services\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.feedingamericanortherncalifornia.org/\">List of Northern California food banks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodlink.org/\">California Emergency Foodlink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sacramentofoodbank.org/\">Sacramento Food Bank\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.stanthonysf.org/\">St. Anthony's of San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "51424 http://blogs.kqed.org/bayareabites/?p=51424",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/11/16/kqeds-forum-hunger-and-local-food-banks/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 152,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 4
},
"modified": 1353358897,
"excerpt": "Thanksgiving is just around the corner — but some local food banks are reporting a lack of donations. KQED’s Forum talks with local food banks about food shortages and what people can do to help. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Thanksgiving is just around the corner — but some local food banks are reporting a lack of donations. KQED’s Forum talks with local food banks about food shortages and what people can do to help. ",
"title": "KQED's Forum: Hunger and Local Food Banks | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "KQED's Forum: Hunger and Local Food Banks",
"datePublished": "2012-11-16T14:54:38-08:00",
"dateModified": "2012-11-19T13:01:37-08:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "kqeds-forum-hunger-and-local-food-banks",
"status": "publish",
"path": "/bayareabites/51424/kqeds-forum-hunger-and-local-food-banks",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/forum/2012/11/20121116bbforum.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_51429\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\" alt=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" title=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-51429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker passes a nearly empty shelf at the San Francisco Food Bank in November, 2009, a time when food banks saw increased demand due to the recession. Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving is just around the corner -- but some local food banks are reporting a lack of donations. KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> talks with local food banks about food shortages and what people can do to help.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201211161030\">Original Broadcast:\u003c/a> Fri, Nov 16, 2012 -- 10:30 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\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/2012/11/20121116bbforum.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nHost: Dave Iverson\u003cbr>\nGuests:\n\u003cli>Barry Stenger, interim executive director of the St. Anthony Foundation\u003c/li>\n\u003cli>John Healey, president and CEO of California Emergency Foodlink\u003c/li>\n\u003cli>Kelly Siefkin, communications director for the Sacramento Food Bank and Family Services\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.feedingamericanortherncalifornia.org/\">List of Northern California food banks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodlink.org/\">California Emergency Foodlink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sacramentofoodbank.org/\">Sacramento Food Bank\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.stanthonysf.org/\">St. Anthony's of San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/51424/kqeds-forum-hunger-and-local-food-banks",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_752",
"bayareabites_1962",
"bayareabites_3032",
"bayareabites_45",
"bayareabites_1875",
"bayareabites_34",
"bayareabites_90"
],
"tags": [
"bayareabites_1602",
"bayareabites_1325",
"bayareabites_248",
"bayareabites_8677",
"bayareabites_530",
"bayareabites_1045"
],
"featImg": "bayareabites_51429",
"label": "bayareabites"
},
"bayareabites_49895": {
"type": "posts",
"id": "bayareabites_49895",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "49895",
"score": null,
"sort": [
1350238659000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1350238659,
"format": "aside",
"disqusTitle": "The California Report: California Cities Take on Soda Regulation",
"title": "The California Report: California Cities Take on Soda Regulation",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/photosodatax560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/photosodatax560.jpg\" alt=\"Jorge Cota and his mom Linda Ramos at Childrens Hospital in Oakland. Photo: Mina Kim/KQED\" title=\"Jorge Cota and his mom Linda Ramos at Childrens Hospital in Oakland. Photo: Mina Kim/KQED\" width=\"560\" height=\"316\" class=\"size-full wp-image-49898\">\u003c/a>\u003cbr>\n\u003cem>Jorge Cota and his mom Linda Ramos at Children's Hospital in Oakland. Cota weighed more then 320 pounds before cutting cutting soda and junk food from his diet. Photo: Mina Kim/KQED\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The California Report Magazine Host:\u003c/strong> \u003ca href=\"http://www.kqed.org/radio/about/staff/scott-shafer.jsp\">Scott Shafer\u003c/a>\u003cbr>\n\u003cstrong>Reporter: \u003ca href=\"http://www.kqed.org/radio/about/staff/mina-kim.jsp\">Mina Kim\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>From New York City to California, local officials are pushing ideas to get consumers to cut down on soft drinks. Health experts say sugary drinks like Coke and Pepsi contribute to obesity and diabetes. And now two California cities, Richmond and El Monte, are asking voters to approve taxes on those drinks. If voters say yes, they could be the first in the nation to tax sodas, energy drinks and other sugary beverages. But experts disagree on whether getting people to change their behavior is more complicated than adding pennies to the price of a soda. \u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201210121630/a\">Original Broadcast\u003c/a>: October 12, 2012\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201210121630a.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201210121630a.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2012/10/2012-10-12a-tcrmag.mp3\"] \u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/can-a-penny-an-ounce-soda-tax-curb-obesity/\">Can a Penny-an-Ounce Soda Tax Curb Obesity?\u003c/a>\u003c/li>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/richmond-residents-weigh-in-on-sugar-sweetened-beverage-tax/\">Richmond Residents Weigh in on Sugar-Sweetened Beverage Tax\u003c/a>\u003c/li>\n\u003cli>The California Report: \u003ca href=\"http://www.californiareport.org/archive/R201208060850/a\">Richmond's Proposed Soda Tax Will Go to Voters\u003c/a>\u003c/li>\n\u003cli>State of Health: \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/08/06/the-soda-tax-campaign-in-full-swing-in-richmond/\">Richmond Soda Tax Campaign in Full Swing\u003c/a>\n\u003c/li>\n\u003cli>Richmond Confidential: \u003ca href=\"http://richmondconfidential.org/2012/10/10/cinemark-joins-american-beverage-association-in-funding-opposition-to-measure-n/\">Cinemark joins American Beverage Association in funding opposition to Measure N\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "49895 http://blogs.kqed.org/bayareabites/?p=49895",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/14/the-california-report-california-cities-take-on-soda-regulation/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": true,
"hasPolis": false,
"wordCount": 224,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 7
},
"modified": 1350239670,
"excerpt": "Reporter: Mina Kim\u003cbr />\r\nFrom New York City to California, local officials are pushing ideas to get consumers to cut down on soft drinks. Health experts say sugary drinks like Coke and Pepsi contribute to obesity and diabetes. And now two California cities, Richmond and El Monte, are asking voters to approve taxes on those drinks.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Reporter: Mina Kim\r\nFrom New York City to California, local officials are pushing ideas to get consumers to cut down on soft drinks. Health experts say sugary drinks like Coke and Pepsi contribute to obesity and diabetes. And now two California cities, Richmond and El Monte, are asking voters to approve taxes on those drinks.",
"title": "The California Report: California Cities Take on Soda Regulation | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The California Report: California Cities Take on Soda Regulation",
"datePublished": "2012-10-14T11:17:39-07:00",
"dateModified": "2012-10-14T11:34:30-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-california-report-california-cities-take-on-soda-regulation",
"status": "publish",
"path": "/bayareabites/49895/the-california-report-california-cities-take-on-soda-regulation",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/tcrmag/2012/10/2012-10-12a-tcrmag.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/photosodatax560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/photosodatax560.jpg\" alt=\"Jorge Cota and his mom Linda Ramos at Childrens Hospital in Oakland. Photo: Mina Kim/KQED\" title=\"Jorge Cota and his mom Linda Ramos at Childrens Hospital in Oakland. Photo: Mina Kim/KQED\" width=\"560\" height=\"316\" class=\"size-full wp-image-49898\">\u003c/a>\u003cbr>\n\u003cem>Jorge Cota and his mom Linda Ramos at Children's Hospital in Oakland. Cota weighed more then 320 pounds before cutting cutting soda and junk food from his diet. Photo: Mina Kim/KQED\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The California Report Magazine Host:\u003c/strong> \u003ca href=\"http://www.kqed.org/radio/about/staff/scott-shafer.jsp\">Scott Shafer\u003c/a>\u003cbr>\n\u003cstrong>Reporter: \u003ca href=\"http://www.kqed.org/radio/about/staff/mina-kim.jsp\">Mina Kim\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>From New York City to California, local officials are pushing ideas to get consumers to cut down on soft drinks. Health experts say sugary drinks like Coke and Pepsi contribute to obesity and diabetes. And now two California cities, Richmond and El Monte, are asking voters to approve taxes on those drinks. If voters say yes, they could be the first in the nation to tax sodas, energy drinks and other sugary beverages. But experts disagree on whether getting people to change their behavior is more complicated than adding pennies to the price of a soda. \u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201210121630/a\">Original Broadcast\u003c/a>: October 12, 2012\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201210121630a.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201210121630a.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/tcrmag/2012/10/2012-10-12a-tcrmag.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/can-a-penny-an-ounce-soda-tax-curb-obesity/\">Can a Penny-an-Ounce Soda Tax Curb Obesity?\u003c/a>\u003c/li>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/richmond-residents-weigh-in-on-sugar-sweetened-beverage-tax/\">Richmond Residents Weigh in on Sugar-Sweetened Beverage Tax\u003c/a>\u003c/li>\n\u003cli>The California Report: \u003ca href=\"http://www.californiareport.org/archive/R201208060850/a\">Richmond's Proposed Soda Tax Will Go to Voters\u003c/a>\u003c/li>\n\u003cli>State of Health: \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/08/06/the-soda-tax-campaign-in-full-swing-in-richmond/\">Richmond Soda Tax Campaign in Full Swing\u003c/a>\n\u003c/li>\n\u003cli>Richmond Confidential: \u003ca href=\"http://richmondconfidential.org/2012/10/10/cinemark-joins-american-beverage-association-in-funding-opposition-to-measure-n/\">Cinemark joins American Beverage Association in funding opposition to Measure N\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/49895/the-california-report-california-cities-take-on-soda-regulation",
"authors": [
"5014"
],
"categories": [
"bayareabites_109",
"bayareabites_1245",
"bayareabites_45",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_10800",
"bayareabites_576"
],
"featImg": "bayareabites_49898",
"label": "bayareabites"
},
"bayareabites_49912": {
"type": "posts",
"id": "bayareabites_49912",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "49912",
"score": null,
"sort": [
1350150099000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1350150099,
"format": "aside",
"disqusTitle": "The California Report: Proposition 37: Food Labeling",
"title": "The California Report: Proposition 37: Food Labeling",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/GroceryStoreAisleCA560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/GroceryStoreAisleCA560.jpg\" alt=\"Image credit: David McNew/Getty Images\" title=\"Image credit: David McNew/Getty Images\" width=\"560\" height=\"316\" class=\"alignnone size-full wp-image-49914\">\u003c/a>\u003cbr>\n\u003cem>A shopper browses the bread aisle at a Fresh & Easy grocery on November 8, 2007 in Los Angeles, California. (Image credit: David McNew/Getty Images)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The California Report Magazine Host:\u003c/strong> \u003ca href=\"http://www.kqed.org/radio/about/staff/scott-shafer.jsp\">Scott Shafer\u003c/a>\u003c/p>\n\u003cp>One health-related ballot measure getting nationwide attention is Proposition 37 -- which goes to the heart of how much information consumers should have about their food. Prop. 37 requires labeling on raw or processed food that's made from certain genetically engineered materials. It also prohibits calling any foods like that \"natural\" on the packaging. Supporters say consumers have a right to this information. Opponents say the measure is misleading and full of loopholes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201210121630/b\">Original Broadcast\u003c/a>: October 12, 2012\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201210121630b.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201210121630b.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/tcrmag/2012/10/2012-10-12b-tcrmag.mp3\"] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe style=\"width: 100%; height: 800px; overflow: auto; border: 1px solid #999;\" src=\"http://www.kqed.org/news/politics/election2012/statepropositions-guide-embed.jsp#8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/arguments-for-against-prop-37s-gmo-labeling-requirement/\">Arguments For, Against Prop 37's GMO Labeling Requirement\u003c/a>\u003c/li>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/author/amystanden/\">Fact-Checking the Arguments on Prop 37, GMO Food Labeling Initiative\u003c/a>\u003c/li>\n\u003cli>The California Report: \u003ca href=\"http://www.californiareport.org/archive/R201208060850/a\">Richmond's Proposed Soda Tax Will Go to Voters\u003c/a>\u003c/li>\n\u003cli>State of Health: \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/08/06/the-soda-tax-campaign-in-full-swing-in-richmond/\">Richmond Soda Tax Campaign in Full Swing\u003c/a>\n\u003c/li>\n\u003cli>KQED's Forum: \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/06/kqeds-forum-prop-37-the-food-fight-over-gmo-labeling/\">Prop. 37: The Food Fight over GMO Labeling\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
"disqusIdentifier": "49912 http://blogs.kqed.org/bayareabites/?p=49912",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2012/10/13/the-california-report-proposition-37-food-labeling/",
"stats": {
"hasVideo": false,
"hasChartOrMap": true,
"hasAudio": true,
"hasPolis": false,
"wordCount": 192,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [
"http://www.kqed.org/news/politics/election2012/statepropositions-guide-embed.jsp#8"
],
"paragraphCount": 8
},
"modified": 1350150734,
"excerpt": "The California Report Magazine Host: Scott Shafer\u003cbr />\r\nOne health-related ballot measure getting nationwide attention is Proposition 37 -- which goes to the heart of how much information consumers should have about their food. Prop. 37 requires labeling on raw or processed food that's made from certain genetically engineered materials. It also prohibits calling any foods like that \"natural\" on the packaging. Supporters say consumers have a right to this information. Opponents say the measure is misleading and full of loopholes.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "The California Report Magazine Host: Scott Shafer\r\nOne health-related ballot measure getting nationwide attention is Proposition 37 -- which goes to the heart of how much information consumers should have about their food. Prop. 37 requires labeling on raw or processed food that's made from certain genetically engineered materials. It also prohibits calling any foods like that "natural" on the packaging. Supporters say consumers have a right to this information. Opponents say the measure is misleading and full of loopholes.",
"title": "The California Report: Proposition 37: Food Labeling | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "The California Report: Proposition 37: Food Labeling",
"datePublished": "2012-10-13T10:41:39-07:00",
"dateModified": "2012-10-13T10:52:14-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "the-california-report-proposition-37-food-labeling",
"status": "publish",
"path": "/bayareabites/49912/the-california-report-proposition-37-food-labeling",
"audioUrl": "http://www.kqed.org/.stream/anon/radio/tcrmag/2012/10/2012-10-12b-tcrmag.mp3",
"audioDuration": null,
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/GroceryStoreAisleCA560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/GroceryStoreAisleCA560.jpg\" alt=\"Image credit: David McNew/Getty Images\" title=\"Image credit: David McNew/Getty Images\" width=\"560\" height=\"316\" class=\"alignnone size-full wp-image-49914\">\u003c/a>\u003cbr>\n\u003cem>A shopper browses the bread aisle at a Fresh & Easy grocery on November 8, 2007 in Los Angeles, California. (Image credit: David McNew/Getty Images)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The California Report Magazine Host:\u003c/strong> \u003ca href=\"http://www.kqed.org/radio/about/staff/scott-shafer.jsp\">Scott Shafer\u003c/a>\u003c/p>\n\u003cp>One health-related ballot measure getting nationwide attention is Proposition 37 -- which goes to the heart of how much information consumers should have about their food. Prop. 37 requires labeling on raw or processed food that's made from certain genetically engineered materials. It also prohibits calling any foods like that \"natural\" on the packaging. Supporters say consumers have a right to this information. Opponents say the measure is misleading and full of loopholes.\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R201210121630/b\">Original Broadcast\u003c/a>: October 12, 2012\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201210121630b.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201210121630b.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "audio",
"attributes": {
"named": {
"src": "http://www.kqed.org/.stream/anon/radio/tcrmag/2012/10/2012-10-12b-tcrmag.mp3",
"label": ""
},
"numeric": []
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp> \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>\u003c/p>\n\u003cp>\u003ciframe style=\"width: 100%; height: 800px; overflow: auto; border: 1px solid #999;\" src=\"http://www.kqed.org/news/politics/election2012/statepropositions-guide-embed.jsp#8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/2012/10/12/arguments-for-against-prop-37s-gmo-labeling-requirement/\">Arguments For, Against Prop 37's GMO Labeling Requirement\u003c/a>\u003c/li>\n\u003cli>KQED Elections 2012: \u003ca href=\"http://blogs.kqed.org/election2012/author/amystanden/\">Fact-Checking the Arguments on Prop 37, GMO Food Labeling Initiative\u003c/a>\u003c/li>\n\u003cli>The California Report: \u003ca href=\"http://www.californiareport.org/archive/R201208060850/a\">Richmond's Proposed Soda Tax Will Go to Voters\u003c/a>\u003c/li>\n\u003cli>State of Health: \u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/08/06/the-soda-tax-campaign-in-full-swing-in-richmond/\">Richmond Soda Tax Campaign in Full Swing\u003c/a>\n\u003c/li>\n\u003cli>KQED's Forum: \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/06/kqeds-forum-prop-37-the-food-fight-over-gmo-labeling/\">Prop. 37: The Food Fight over GMO Labeling\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/49912/the-california-report-proposition-37-food-labeling",
"authors": [
"5014"
],
"categories": [
"bayareabites_4084",
"bayareabites_1245",
"bayareabites_45",
"bayareabites_2035",
"bayareabites_34"
],
"tags": [
"bayareabites_10802",
"bayareabites_10772",
"bayareabites_10771",
"bayareabites_10775",
"bayareabites_10801",
"bayareabites_576"
],
"featImg": "bayareabites_49914",
"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": 312,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 392,
"relation": "eq"
},
"items": [
"bayareabites_53687",
"bayareabites_53450",
"bayareabites_53135",
"bayareabites_53032",
"bayareabites_52995",
"bayareabites_52490",
"bayareabites_52626",
"bayareabites_52334",
"bayareabites_52260",
"bayareabites_51424",
"bayareabites_49895",
"bayareabites_49912"
],
"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_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_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_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_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_119": {
"type": "terms",
"id": "bayareabites_119",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "119",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 83,
"slug": "wine",
"isLoading": false,
"link": "/bayareabites/category/wine"
},
"bayareabites_1693": {
"type": "terms",
"id": "bayareabites_1693",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1693",
"found": true
},
"relationships": {},
"featImg": null,
"name": "champagne",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "champagne Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1351,
"slug": "champagne",
"isLoading": false,
"link": "/bayareabites/tag/champagne"
},
"bayareabites_1686": {
"type": "terms",
"id": "bayareabites_1686",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1686",
"found": true
},
"relationships": {},
"featImg": null,
"name": "new years",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "new years Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1347,
"slug": "new-years",
"isLoading": false,
"link": "/bayareabites/tag/new-years"
},
"bayareabites_8657": {
"type": "terms",
"id": "bayareabites_8657",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8657",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sparkling wine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sparkling wine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3110,
"slug": "sparkling-wine",
"isLoading": false,
"link": "/bayareabites/tag/sparkling-wine"
},
"bayareabites_752": {
"type": "terms",
"id": "bayareabites_752",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "752",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bay Area Bites Food + Drink",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bay Area Bites Food + Drink Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1,
"slug": "food-and-drink",
"isLoading": false,
"link": "/bayareabites/category/food-and-drink"
},
"bayareabites_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_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_10970": {
"type": "terms",
"id": "bayareabites_10970",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10970",
"found": true
},
"relationships": {},
"featImg": null,
"name": "expiration date",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "expiration date Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5429,
"slug": "expiration-date",
"isLoading": false,
"link": "/bayareabites/tag/expiration-date"
},
"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_10969": {
"type": "terms",
"id": "bayareabites_10969",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10969",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sell-by date",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sell-by date Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5428,
"slug": "sell-by-date",
"isLoading": false,
"link": "/bayareabites/tag/sell-by-date"
},
"bayareabites_10957": {
"type": "terms",
"id": "bayareabites_10957",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10957",
"found": true
},
"relationships": {},
"featImg": null,
"name": "morning edition",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "morning edition Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5416,
"slug": "morning-edition",
"isLoading": false,
"link": "/bayareabites/tag/morning-edition"
},
"bayareabites_1853": {
"type": "terms",
"id": "bayareabites_1853",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1853",
"found": true
},
"relationships": {},
"featImg": null,
"name": "salt",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "salt Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1439,
"slug": "salt",
"isLoading": false,
"link": "/bayareabites/tag/salt"
},
"bayareabites_10958": {
"type": "terms",
"id": "bayareabites_10958",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10958",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sodium chloride",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sodium chloride Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5417,
"slug": "sodium-chloride",
"isLoading": false,
"link": "/bayareabites/tag/sodium-chloride"
},
"bayareabites_12744": {
"type": "terms",
"id": "bayareabites_12744",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "12744",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas recipes",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas recipes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7207,
"slug": "christmas-recipes",
"isLoading": false,
"link": "/bayareabites/category/christmas-recipes"
},
"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_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_10343": {
"type": "terms",
"id": "bayareabites_10343",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10343",
"found": true
},
"relationships": {},
"featImg": null,
"name": "celiac disease",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "celiac disease Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 4797,
"slug": "celiac-disease",
"isLoading": false,
"link": "/bayareabites/tag/celiac-disease"
},
"bayareabites_558": {
"type": "terms",
"id": "bayareabites_558",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "558",
"found": true
},
"relationships": {},
"featImg": null,
"name": "christmas",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "christmas Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 523,
"slug": "christmas",
"isLoading": false,
"link": "/bayareabites/tag/christmas"
},
"bayareabites_138": {
"type": "terms",
"id": "bayareabites_138",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "138",
"found": true
},
"relationships": {},
"featImg": null,
"name": "gluten-free",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "gluten-free Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 103,
"slug": "gluten-free",
"isLoading": false,
"link": "/bayareabites/tag/gluten-free"
},
"bayareabites_10937": {
"type": "terms",
"id": "bayareabites_10937",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10937",
"found": true
},
"relationships": {},
"featImg": null,
"name": "caffeinated food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "caffeinated food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5396,
"slug": "caffeinated-food",
"isLoading": false,
"link": "/bayareabites/tag/caffeinated-food"
},
"bayareabites_10936": {
"type": "terms",
"id": "bayareabites_10936",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10936",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Caffeine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Caffeine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5395,
"slug": "caffeine",
"isLoading": false,
"link": "/bayareabites/tag/caffeine"
},
"bayareabites_125": {
"type": "terms",
"id": "bayareabites_125",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "125",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coffee",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 89,
"slug": "coffee",
"isLoading": false,
"link": "/bayareabites/tag/coffee"
},
"bayareabites_10938": {
"type": "terms",
"id": "bayareabites_10938",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10938",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Cracker Jack'd",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Cracker Jack'd Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5397,
"slug": "cracker-jackd",
"isLoading": false,
"link": "/bayareabites/tag/cracker-jackd"
},
"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_10939": {
"type": "terms",
"id": "bayareabites_10939",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10939",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Frito-Lay",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Frito-Lay Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5398,
"slug": "frito-lay",
"isLoading": false,
"link": "/bayareabites/tag/frito-lay"
},
"bayareabites_1859": {
"type": "terms",
"id": "bayareabites_1859",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1859",
"found": true
},
"relationships": {},
"featImg": null,
"name": "celiac",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "celiac Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1445,
"slug": "celiac",
"isLoading": false,
"link": "/bayareabites/tag/celiac"
},
"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_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_10918": {
"type": "terms",
"id": "bayareabites_10918",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10918",
"found": true
},
"relationships": {},
"featImg": null,
"name": "belgian beer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "belgian beer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5377,
"slug": "belgian-beer",
"isLoading": false,
"link": "/bayareabites/tag/belgian-beer"
},
"bayareabites_10919": {
"type": "terms",
"id": "bayareabites_10919",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10919",
"found": true
},
"relationships": {},
"featImg": null,
"name": "monks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "monks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5378,
"slug": "monks",
"isLoading": false,
"link": "/bayareabites/tag/monks"
},
"bayareabites_10920": {
"type": "terms",
"id": "bayareabites_10920",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10920",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Teri Schultz",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Teri Schultz Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5379,
"slug": "teri-schultz",
"isLoading": false,
"link": "/bayareabites/tag/teri-schultz"
},
"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_10917": {
"type": "terms",
"id": "bayareabites_10917",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10917",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Westvleteren 12",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Westvleteren 12 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5376,
"slug": "westvleteren-12",
"isLoading": false,
"link": "/bayareabites/tag/westvleteren-12"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"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_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_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_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_10898": {
"type": "terms",
"id": "bayareabites_10898",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10898",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Drakes Bay Oyster Company",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Drakes Bay Oyster Company Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5356,
"slug": "drakes-bay-oyster-company",
"isLoading": false,
"link": "/bayareabites/tag/drakes-bay-oyster-company"
},
"bayareabites_10899": {
"type": "terms",
"id": "bayareabites_10899",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10899",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oyster wars",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oyster wars Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5357,
"slug": "oyster-wars",
"isLoading": false,
"link": "/bayareabites/tag/oyster-wars"
},
"bayareabites_1021": {
"type": "terms",
"id": "bayareabites_1021",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1021",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oysters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oysters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 929,
"slug": "oysters",
"isLoading": false,
"link": "/bayareabites/tag/oysters"
},
"bayareabites_10901": {
"type": "terms",
"id": "bayareabites_10901",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10901",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Point Reyes National Seashore",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Point Reyes National Seashore Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5359,
"slug": "point-reyes-national-seashore",
"isLoading": false,
"link": "/bayareabites/tag/point-reyes-national-seashore"
},
"bayareabites_10900": {
"type": "terms",
"id": "bayareabites_10900",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10900",
"found": true
},
"relationships": {},
"featImg": null,
"name": "The National Park Service",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "The National Park Service Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5358,
"slug": "the-national-park-service",
"isLoading": false,
"link": "/bayareabites/tag/the-national-park-service"
},
"bayareabites_1962": {
"type": "terms",
"id": "bayareabites_1962",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1962",
"found": true
},
"relationships": {},
"featImg": null,
"name": "economy and food costs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "economy and food costs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1488,
"slug": "economy-and-food-costs",
"isLoading": false,
"link": "/bayareabites/category/economy-and-food-costs"
},
"bayareabites_3032": {
"type": "terms",
"id": "bayareabites_3032",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3032",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks, hunger, volunteer",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks, hunger, volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2109,
"slug": "food-banks-hunger-volunteer",
"isLoading": false,
"link": "/bayareabites/category/food-banks-hunger-volunteer"
},
"bayareabites_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_1602": {
"type": "terms",
"id": "bayareabites_1602",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1602",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food banks",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food banks Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2112,
"slug": "food-banks",
"isLoading": false,
"link": "/bayareabites/tag/food-banks"
},
"bayareabites_248": {
"type": "terms",
"id": "bayareabites_248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hunger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hunger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 213,
"slug": "hunger",
"isLoading": false,
"link": "/bayareabites/tag/hunger"
},
"bayareabites_8677": {
"type": "terms",
"id": "bayareabites_8677",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "8677",
"found": true
},
"relationships": {},
"featImg": null,
"name": "SF Food Bank",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "SF Food Bank Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 3130,
"slug": "sf-food-bank",
"isLoading": false,
"link": "/bayareabites/tag/sf-food-bank"
},
"bayareabites_530": {
"type": "terms",
"id": "bayareabites_530",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "530",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thanksgiving",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thanksgiving Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 495,
"slug": "thanksgiving",
"isLoading": false,
"link": "/bayareabites/tag/thanksgiving"
},
"bayareabites_1045": {
"type": "terms",
"id": "bayareabites_1045",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1045",
"found": true
},
"relationships": {},
"featImg": null,
"name": "volunteer",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "volunteer Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 946,
"slug": "volunteer",
"isLoading": false,
"link": "/bayareabites/tag/volunteer"
},
"bayareabites_10800": {
"type": "terms",
"id": "bayareabites_10800",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10800",
"found": true
},
"relationships": {},
"featImg": null,
"name": "soda tax",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "soda tax Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5254,
"slug": "soda-tax",
"isLoading": false,
"link": "/bayareabites/tag/soda-tax"
},
"bayareabites_576": {
"type": "terms",
"id": "bayareabites_576",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "576",
"found": true
},
"relationships": {},
"featImg": null,
"name": "the california report",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "the california report Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 541,
"slug": "the-california-report",
"isLoading": false,
"link": "/bayareabites/tag/the-california-report"
},
"bayareabites_10802": {
"type": "terms",
"id": "bayareabites_10802",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10802",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Food Labeling",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Food Labeling Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5256,
"slug": "food-labeling",
"isLoading": false,
"link": "/bayareabites/tag/food-labeling"
},
"bayareabites_10772": {
"type": "terms",
"id": "bayareabites_10772",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10772",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GE",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GE Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5226,
"slug": "ge",
"isLoading": false,
"link": "/bayareabites/tag/ge"
},
"bayareabites_10771": {
"type": "terms",
"id": "bayareabites_10771",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10771",
"found": true
},
"relationships": {},
"featImg": null,
"name": "GMO",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "GMO Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5225,
"slug": "gmo",
"isLoading": false,
"link": "/bayareabites/tag/gmo"
},
"bayareabites_10775": {
"type": "terms",
"id": "bayareabites_10775",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10775",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Prop 37",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Prop 37 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5229,
"slug": "prop-37",
"isLoading": false,
"link": "/bayareabites/tag/prop-37"
},
"bayareabites_10801": {
"type": "terms",
"id": "bayareabites_10801",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10801",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Proposition 37",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Proposition 37 Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 5255,
"slug": "proposition-37",
"isLoading": false,
"link": "/bayareabites/tag/proposition-37"
}
},
"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": {}
}
}
}